| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salsa |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Lime juice; fresh |
| 2 |
ts |
Chipotle chiles in adobo sauce; minced |
| 4 |
|
Cloves garlic; minced |
| 2 |
c |
Tomatoes; seeded and chopped |
| 1 |
c |
Onion; chopped |
| 1/2 |
c |
Cilantro; fresh, chopped |
INSTRUCTIONS
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.
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