| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chipotle Pico de Gallo

1/4 cup fresh lime juice
2 teaspoons minced canned chipotle chilies in adobo sauce
4 cloves garlic, finely minced
2 cups chopped and seeded tomatoes
1 cup chopped onion
1/2 cup chopped fresh cilantro (leaves only)

Salt and freshly ground pepper to taste

1. Combine fresh lime juice, chipotle chilies and minced garlic in large bowl.
2. Add chopped tomatoes, onion and fresh cilantro. Season to taste with salt and pepper. Let pico de gallo stand 1 hour at room temperature to allow flavors to develop.

Makes about 3 cups.

Recipe courtesy of Bon Appetit Magazine.