Recipe courtesy of John Aspra

Chipotle Mango Pico de Gallo de los Vaqueros

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Yield: 4 to 5 cups
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6 large tomatoes, brunoise or small dice

4 green onions, white and green parts, diced

1 bunch fresh cilantro, leaves minced

1 large jalapeno pepper, brunoise or small dice

1 large ripe mango, peeled and small dice

2 garlic cloves, minced

2 or 3 chipotle peppers in adobo sauce, drained and brunoise or small dice (recommended: Embasa brand)

1 lime, juiced, about 2 tablespoons

Pinch salt and freshly ground black pepper


  1. Combine all the ingredients in a glass bowl and mix well. It is best to let this stand for at least 1 hour to allow the flavors to marry. Drain the salsa of excess liquid and serve.
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