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)

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Instructions

1. 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.