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Chipotle Pico de Gallo
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By Culinary Institute of America
Posted July 23rd, 2007
This article is reprinted with permission from Grilling: Exciting International Flavors from the World's Premier Culinary College, by Culinary Institute of America, (2006, Lebhar-Friedman Books)
Grilling: Exciting International Flavors from the World's Premier Culinary College
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Servings: 4
Author Notes: Serve this Pico de Gallo with the CIA's Baja Fish Tacos (click link for recipe).
Ingredients: 1 cup medium-dice tomatoes (seeded before dicing)
4 teaspoons minced red onion
1/2 teaspoon red wine vinegar
1/2 canned chipotle pepper, minced
salt, to taste
1 tablespoon cilantro chiffonade
Instructions:

Makes 1 Cup

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.



 

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