May. 2nd, 2013

nverland: (Monthly-May)
[personal profile] nverland
Bengal Tigers

 photo bengal-tigers_zps57643b85.jpg

Chipotle Pico de Gallo

3-4 medium tomatoes, seeded and chopped
2-4 cloves garlic, finely chopped
1 medium onion, chopped
1/2 cup (125 ml) chopped cilantro (coriander leaves)
1/4 cup (60 ml) lime juice
1-2 tsp (5010 ml) chopped canned chipotles in adobo sauce
Salt to taste

Combine all the ingredients in a serving bowl and stir to combine.
Let stand at room temperature for 1 hour before serving. Serve
with tortilla chips. Makes about 3 cups (750 ml).

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