Chipotle Pico De Gallo

Recipe by BelovedRooster
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    walla walla onion, diced
  • 14
  • 1
    lb tomatoes, seeded and diced
  • 2
    garlic cloves, minced
  • 1
    jalapeno pepper, diced (remove seeds if you prefer it milder)
  • 2
    teaspoons chipotle chili sauce (see note)
  • 12
    teaspoon salt
  • 12
    cup fresh cilantro, chopped

DIRECTIONS

  • Place diced onion in a small bowl and cover with lime juice. Add water if necessary to cover. Let marinate overnight.
  • In a bowl, combine tomatoes, marinated onions, and remaining ingredients.
  • Stir to combine and let sit for at least 30 minutes.
  • The longer it sits, the more the flavors develop. This is excellent on omelets, quesadillas, or in tacos.
  • NOTE: I use the extra gravy that comes in canned chipotles in adobo. You can use a chipotle hot sauce, if desired.