This recipe originally accompanied Baja Fish Tacos .

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)

　　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