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Recipe: Pico De Gallo Salsa, by Janeva Eickhoff

1 ½ C. diced fresh Roma tomatoes

Juice of ½ lime, or to taste

1 - 2 jalapeno, seeded and finely chopped

1 C. diced yellow or red onion

2/3 C. chopped fresh cilantro

Sea salt, to taste

In a medium bowl, gently combine tomatoes, onion, cilantro and jalapeno with a large spoon. Remove any seeds from the lime half and squeeze the juice over the Pico de Gallo mixture. Sprinkle lightly with sea salt; fold mixture to blend.

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