This recipe originally accompanied Baja Fish Tacos .
Recipe information
Yield
Makes 1 cup
Ingredients
1
cup medium-dice tomatoes (seeded before dicing)
4
tsp minced red onion
1
/2 tsp red wine vinegar
1
/2 canned chipotle pepper, minced
Salt, to taste
1
tbsp cilantro chiffonade (cut into thin strips)
Need to make a substitution?
Preparation
Combine all the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.
Baja-Style Fish Tacos Reprinted with permission from Grilling: Exciting International Flavors from the World's Premier Culinary College by The Culinary Institute of America ©2006 Lebhar-Friedman Books