Pico de gallo appetizer

Ingredients:

• 4 large tomatoes, sliced ​​into thick rounds
• 2/3 cup fresh cilantro leaves, plus extra for serving
• 1/4 cup chopped red onion
• 1 tbsp. l. thin jalapeno rings
• 1/3 cup mayonnaise
• 1 tablespoon chopped chipotle peppers in adobo sauce
• 2 tsp freshly squeezed lime juice
• Tortilla chips, for serving

Preparation:

1. Sprinkle the tomato slices with salt and a couple of turns of black pepper. Top each tomato slice with some cilantro, onion, and jalapeño. Top with another tomato slice and repeat the layers. Add a third tomato slice for a total of one serving. Repeat with the remaining tomatoes for a total of 4 servings.
2. In a small bowl, combine mayonnaise, chipotle adobo sauce, and lime juice. Drizzle the dressing over the shot glasses and top with tortilla chips. Garnish with cilantro.