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Chipotle Pico de Gallo
Makes: 3 cups.
This salsa is from Jane Butel's cooking school in Albuquerque, New Mexico and is great
with fajitas or as a dip for chips.
1
2
4
2
1
/4 C fresh lime juice
tsp minced canned chipotle chilies in adobo sauce
garlic cloves, minced
C chopped seed tomatoes
C chopped onion
½
C chopped fresh cilantro
•
•
•
•
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.
Jot’s Notes:
•
This salsa was good as a chip salsa, but was worse the next day. I think it
probably should be eaten within 6 hours.
•
I’d try it increasing the amount of chipolte chilies, as I didn’t really get a hint of
the adobo sauce taste.
Source: International Recipes (http://www.simpleinternet.com/recipes/)
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