Total Time
40mins
Prep 20 mins
Cook 20 mins

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 Nutrition

  • 1 large ripe tomatoes, chopped (use the very best fresh tomato you can find at the time of year you are making this)
  • 12 small red onion, chopped
  • 1 (15 ounce) canchopped tomatoes
  • 12 teaspoon salt
  • 10 sprigs fresh cilantro
  • 1 clove garlic, minced
  • 12 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.
Most Helpful

Very Good! Just the right amount of heat. I used dried herbs. Added juice of 1 lime. Super!

Rita~ February 26, 2005

i tried this recipe ut there was an error in the ingredient list so it did not come out as you intended. i used puree instead of canned tomatoes which made a big difference in the outcome. the chipoltes did give it a nice kick.

chia February 08, 2005