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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This salsa from Jane Butel's cooking school in Albuquerque, New Mexico is great with fajitas or as a dip for chips. Ingredients:
1/4 cup fresh lime juice |
2 teaspoons minced canned chipotle chilies in adobo sauce |
4 garlic cloves, minced |
2 cups chopped seed tomatoes |
1 cup chopped onion |
1/2 cup chopped fresh cilantro |
Directions:
1. 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.
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