Recipe courtesy of John Aspra
Chipotle Mango Pico de Gallo de los Vaqueros
- Level: Easy
- Yield: 4 to 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 130
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 31
- Dietary Fiber
- 6
- Sugar
- 23
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 592
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
Ingredients
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
Directions
- 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.