1/4 C fresh lime juice

2 tsp minced canned chipotle chilies in adobo sauce

4 garlic cloves, minced

2 C chopped seed tomatoes

1 C chopped onion

½ C chopped fresh cilantro

• Combine fresh lime juice, chipotle chilies and minced garlic in large bowl.

• 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.

½ bunch cilantro, chopped fine

Juice of ½ lime

2 tsp kosher salt

1 habanero chile, diced

1 serrano chile, diced

2 tomatoes, diced

1 avocado, peeled, seeded, and cut into ½ ” cubes

½ white onion, minced

2 cloves garlic, minced

• Gently mix all ingredients and let flavors blend for 2 hours.