Recipe courtesy of Michelle LeBleu

Pico de Gallo

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  • Level: Easy
  • Total: 12 min
  • Prep: 10 min
  • Inactive: 2 min
  • Yield: 2 1/2 cups
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2 cups diced red tomatoes

1/2 cup diced white onion

1/4 cup chopped cilantro

2 tablespoons seeded and finely chopped jalapeno pepper

1/2 teaspoon salt

2 tablespoons lime juice


  1. Toss all ingredients in a non-reactive bowl. Refrigerate for 2 hours to allow flavors to marry. Serve chilled.

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