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Pico De Gallo


  • 1 1/2 lbs tomatoes, chopped

  • 1 medium onion, chopped

  • 1 jalapeno or serrano pepper, finely diced

  • 1/2 cup finely chopped fresh cilantro

  • juice of 1 lime

  • salt, to taste


  1. Chop the tomatoes, onion, cilantro, and jalapenos (seeds and membranes need to be removed for a milder salsa). Add them to a bowl with the lime juice, and season with salt. Start with a pinch and adjust as you go.

  2. Set the salsa aside for 15-20 minutes in the fridge.

  3. After this time, stir to mix all of the juices and ingredients together. Taste and adjust with more salt. Enjoy!

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