Pico De Gallo
WHY WE LOVE IT:
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6 plum tomatoes diced small*
1/2 red onion minced
1 tablespoon cilantro chopped fine
Juice of 2 limes
Chipotle in adobo sauce puréed smooth
Salt and pepper to taste
*Note: when cutting tomatoes make sure your knives are
super sharp. Tomato skin is notoriously difficult to cut through
without mashing the whole fruit
1. Combine ingredients in a bowl. Taste and adjust seasoning as
2. When adding the chipotle I like to pure the whole can with half a
cans worth of water until super smooth. I add enough to my salsa
mix to have a mild spice kick and a little smokiness, if you like it
spicier you can add more or add minced raw chiles.
3. Let set for at least an hour and up to overnight.
4. Before pouring salsa auntie a fine mesh sieve to drain out excess
Save the liquid it makes a fantastic Bloody Mary or bloody Maria!
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