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.
- 1 large ripe tomatoes, 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) canchopped 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
- Mix all ingredients together in a pretty serving bowl.
- Leave out at room temperature for 20 minutes.
- Stir and eat.
Very Good! Just the right amount of heat. I used dried herbs. Added juice of 1 lime. Super!
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.