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Chipolte Pico de Gallo


Serve with Baja Fish Tacos

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Chipolte Pico de Gallo 0 Picture


  • 1 cup medium-diced tomatoes (seeded)
  • 4 teaspoons minced red onion
  • 1/2 teaspoon red wine wine vinegar
  • 1/2 canned chipoltle pepper minced
  • 1 tbls cilantro chiffonade
  • salt to taste



Step 1

Makes 1 cup
Combine all the ingredients and mix well. Pico de gallo is ready to use and can be kept for up to 2 days.

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