Chipotle Pico de Gallo
This salsa from Jane Butel's cooking school in Albuquerque, New Mexico is great with fajitas or as a dip for chips.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups
Mexican
Southwestern
Condiment/Spread
Herb
Onion
Pepper
Tomato
Appetizer
No-Cook
Vegetarian
Quick & Easy
Wheat/Gluten-Free
Tex-Mex
Lime
Summer
Bon Appétit
Fat Free
Vegan
Pescatarian
Paleo
Dairy Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 1 cup chopped onion
- 1/4 cup fresh lime juice
- 1/2 cup chopped fresh cilantro
- 4 garlic cloves, minced
- Carbohydrate 18 g(6%)
- Fat 0 g(1%)
- Fiber 4 g(14%)
- Protein 3 g(6%)
- Saturated Fat 0 g(0%)
- Sodium 69 mg(3%)
- Calories 77
Preparation 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.
Preparation 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.
