Pico de Gallo
INGREDIENTS | SERVES 8
- 4 medium tomatoes, seeded and diced fine (about 1½ cups)
- 2 small white onions, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon puréed chipotle in adobo sauce
- ½ teaspoon salt
- 2 teaspoons lime juice
- ¼ cup chopped cilantro
Cocktail Complement: Swim-Up Bar Margarita
In a blender or food processor, purée ½ cup of the tomatoes.
Combine with remaining tomatoes, onions, jalapeños, chipotle, salt, lime juice, and cilantro. Best if used within 2 days.
Hot and Homemade
Chipotle in adobo: 6 or 7 dried chipotle chilies (smoked and dried jalapeño peppers) slit lengthwise and seeds removed, 1½ cups water, ¼ teaspoon salt, ¼ medium onion sliced, 1 clove garlic diced, 3 tablespoons ketchup, and 1/8 cup apple cider vinegar. Simmer in a covered pan for one hour and stir occasionally. Store in fridge.
