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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from a hand-out that was distributed by a local grower in the weekly Culver City, CA farmer's market. The chiptole gives it a great flavor. You will have a lot of chiptoles left over - just dump the rest of the can in a freezer bag and freeze for later (lay the bag out flat, so you can break of just one at a time once they're frozen). They're pretty hot, look out! P.S. If you are looking for Pico de Gallo and not Salsa, omit the canned tomato and double the fresh tomato. Ingredients:
1 large ripe tomato, chopped (use the very best fresh tomato you can find at the time of year you are making this) |
1/2 small red onion, chopped |
1 (15 ounce) can chopped tomatoes |
1/2 teaspoon salt |
10 sprigs fresh cilantro |
1 clove garlic, minced |
1/2 teaspoon canned chipotle chile, minced (i use about 1 whole chili. original recipe calls for 1/2 tsp. you may want to start with less and in) |
10 leaves fresh oregano, minced |
Directions:
1. Mix all ingredients together in a pretty serving bowl.
2. Leave out at room temperature for 20 minutes.
3. Stir and eat.
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