Chipotle Pico De Gallo

• 1/2 walla walla onion, diced
• 1/4 cup lime juice
• 1 lb tomatoes, seeded and diced
• 2 garlic cloves, minced
• 1 jalapeno pepper, diced (remove seeds if you prefer it milder)
• 2 teaspoons chipotle chili sauce (see note)
• 1/2 teaspoon salt
• 1/2 cup fresh cilantro, chopped

1. Place diced onion in a small bowl and cover with lime juice. Add water if necessary to cover. Let marinate overnight.
2. In a bowl, combine tomatoes, marinated onions, and remaining ingredients.
3. Stir to combine and let sit for at least 30 minutes.
4. The longer it sits, the more the flavors develop. This is excellent on omelets, quesadillas, or in tacos.
5. NOTE: I use the extra gravy that comes in canned chipotles in adobo. You can use a chipotle hot sauce, if desired.

walla walla onion, lime juice, tomatoes, garlic, pepper, chili sauce, salt, fresh cilantro

Taken from www.food.com/recipe/chipotle-pico-de-gallo-189006 (may not work)