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)
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
