© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Servings: About 3 cups
¼ cup lime juice, fresh
2 teaspoons chipotle chiles in adobo sauce, minced
4 cloves garlic, minced
2 cups tomatoes, seeded and chopped
1 cup onion, chopped
½ cup cilantro, fresh, chopped
Combine fresh lime juice, chipotle chilies and minced garlic in large bowl. Add chopped tomatoes, onion and fresh cilantro. Season to taste with salt. Let pico de gallo stand 1 hour at room temperature to allow flavors to develop.
This salsa from Jane Butel's cooking school in Albuquerque, New Mexico is great with fajitas or as a dip for chips.