Chipolte Pico De Gallo Recipe - Cooking Index
Chipolte Pico De Gallo Recipe - Cooking Index
| 1/4 cup | 59ml | Lime juice - fresh |
| 2 teaspoons | 10ml | Chipotle chiles in adobo sauce - minced |
| 4 | Garlic - minced | |
| 2 cups | 125g / 4.4oz | Tomatoes - seeded and chopped |
| 1 cup | 62g / 2.2oz | Onion - chopped |
| 1/2 cup | 8g / 0.3oz | 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.
Makes about 3 cups
NOTES : This salsa from Jane Butel's cooking school in Albuquerque, New Mexico is great with fajitas or as a dip for chips.
Source:
Stephan Pyles in 'The New Texas Cuisine'
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