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