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Chipotle Pico de Gallo

4.7

(11)

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

  1. 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
TagsSalsaCondimentSauceMexicanLatin AmericanTomatoVegetableChipotleChileCilantroHerbs & SpicesDairy FreeNut FreeGluten FreeRawVeganVegetarianKetoQuickEasy5 Ingredients or FewerMeal PrepNo-CookCookbooks
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