• Lydia

Pico de Gallo + Chipotle Crema

Updated: Sep 18, 2018

This pico de gallo deserves to be eaten in one sitting, but can be refrigerated for a few days for ultimate flavor. I make it for taco night, I've taken it to parties, I've eaten it plain, I've even used it on pizza. It's versatile and fresh, fresh, fresh.


When I want to take my taco nights to the next level I make this chipotle crema. It is so delicious and goes a long way. If you want a healthier option you can sub greek yogurt for the sour cream. It won't be as creamy (fatty), but will definitely be healthier for you.


Ingredients for Pico De Gallo:

  • 1 small onion (or shallot)

  • 1 jalapeno (or less depending on how spicy you like things)

  • 1 container cherub cherry tomatoes

  • 2 cloves garlic

  • Juice from 1 lime

  • ½ bunch cilantro

  • 1 tsp salt

Directions:

  • Place quartered onion, halved jalapeno, garlic, cilantro, lime juice, and salt (in that order) in food processor.

  • Pulse a few times until chopped fairly evenly. You don’t want super huge chunks, but definitely do not want to puree it.

  • Add cherry tomatoes and pulse a few more times until desired consistency is reached.

  • Place in bowl; serve with tortilla chips or tacos.


Ingredients for Chipotle Crema:

  • 1/2 cup sour cream

  • 2 chipotle peppers in adobo, chopped finely

  • juice from 1/2 of a lime

  • salt & pepper

Directions:

  • Put sour cream, finely chopped chipotle peppers, lime juice, salt and pepper in a bowl. Mix well. serve.




Pico De Gallo salsa







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