Leaves of 1 small bunch fresh cilantro, chopped

Instructions

1. 1

   Juice of 1 lime Coarse salt and freshly ground black pepper • In a medium-size bowl, mix tomatoes, garlic, onion, pepper, cilantro and jalepeño. • Stir in lime juice. • Add salt and pepper, to taste. • Let stand at room temperature, at least 30 minutes. Stir well to blend juices, then taste and adjust seasoning. • Serve at room temperature or chilled.

2. 2

   This salsa is from Jane Butel's cooking school in Albuquerque, New Mexico and is great with fajitas or as a dip for chips. 1/4 C fresh lime juice 4 garlic cloves, minced 2 C chopped seed tomatoes 1 C chopped onion ½ C chopped fresh cilantro • Add chopped tomatoes, onion and fresh cilantro. • Season to taste with salt. • Let pico de gallo stand 1 hour at room temperature to allow flavors to develop. Jot’s Notes: • This salsa was good as a chip salsa, but was worse the next day. I think it probably should be eaten within 6 hours. • I’d try it increasing the amount of chipolte chilies, as I didn’t really get a hint of the adobo sauce taste.