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Pico de Gallo


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  • 3 medium ripe tomatoes, stemmed and diced
  • 1/2 c. sweet red onion, finely chopped
  • 2 jalapenos, stemmed, seeded and finely chopped--optional especially on quantity
  • 1 t. sugar, or more to taste
  • 2 t. olive oil-optional
  • 1 c. chopped cilantro



Step 1

In a small serving bowl, stir all ingredients until combined. Season to tasted with salt, pepper, and sugar.
Will keep refrigerated up to 1 day.


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