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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
Details
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.
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