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With tomatoes their peak now's time make Pico de Gallo. (Courtesy 'Truly Mexican' by RoberSantibanez)

With tomatoes at their peak, now's the time to make Pico de Gallo. (Courtesy "Truly Mexican" by Roberto Santibanez)

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Updated: May 9, 2012 9:43AM


1½ cups fresh, ripe tomatoes (about 2 medium), seeded and finely diced

1/3 cup chopped cilantro

¼ cup finely chopped white onion

1 small fresh jalapeno or serrano chile, finely chopped, including seeds (more to taste)

1 tablespoon freshly squeezed lime juice (more to taste)

½ teaspoon fine salt (or 1 tea spoon kosher salt)

Mix all ingredients together in bowl. Season to taste with additional chile, lime juice and salt. Salsa keeps in refrigerator for up to 1 day. Before serving, stir well and drain any excess liquid that has accumulated in bowl.

From Truly Mexican
by Robert Santibanez

Nutrition facts per 2 tablespoons:

5 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 1 g sugars, 0 g protein, 122 mg sodium, 0 g fiber

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