Recipe by Sharon123
Aquired from The Culinary Institute of America: Grilling Cookbook, this is easy and makes a great topping for burritos, tacos, rice, stew, etc.
Top Review by Peter J
Yum! This made a great topping for your Baja Fish Tacos but I could imagine it being great with all your other suggestions. Only change I made to suit what I had was use fresh garlic chives instead of cilantro.
- 236.59 ml tomatoes, seeded, diced
- 19.71 ml red onions, minced
- 2.46 ml red wine vinegar
- 1 chipotle chile in adobo, minced
- salt, to taste
- 14.79 ml cilantro, sliced thin (chiffonade)