Chipolte Pico de Gallo

By á-30336

Serve with Baja Fish Tacos

Ingredients

• 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

Preparation

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.