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Pico de gallo salsa

Andy Powning

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4 plum tomatoes, seeded and chopped
½ cup finely chopped onion
2 fresh chile peppers, mild or hot, seeded and finely chopped
2 tablespoons chopped red or yellow bell pepper
1½ teaspoons finely chopped fresh cilantro
1 teaspoon lime juice
Salt and pepper, to taste


Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving.

A fresh and chunky salsa with tomatoes and chile peppers and onions, this pico de gallo salsa can be eaten plain, with some chips, or paired with chicken or fish for a tasty and different side-dish.

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