Name: Chipotle Pico de Gallo
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)

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

Recipe notes

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