Super Tasty Salsa

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Prep:

This is from a hand-out that was distributed by a local grower in the weekly Culver City, CA farmer's market. The chiptole gives it a great flavor. You will have a lot of chiptoles left over - just dump the rest of the can in a freezer bag and freeze for later (lay the bag out flat, so you can break of just one at a time once they're frozen). They're pretty hot, look out! P.S. If you are looking for Pico de Gallo and not Salsa, omit the canned tomato and double the fresh tomato.

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Ingredients [?]

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  • add   1/2 small red onion
  • add   1 (15 ounce) can chopped tomatoes
  • add   1/2 teaspoon canned chipotle chiles, minced (I use about 1 whole chili. Original recipe calls for 1/2 tsp. You may want to start with less and in)
  • add   1 large ripe tomato, chopped (use the very best fresh tomato you can find at the time of year you are making this)
  • add   1 clove garlic
  • add   10 leaves fresh oregano
  • add   10 sprigs fresh cilantro
  • add   1/2 teaspoon salt

Instructions

  1. Mix all ingredients together in a pretty serving bowl.
  2. Leave out at room temperature for 20 minutes.
  3. Stir and eat.