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Pico de Gallo from Elizabeth

Source of Recipe

Elizabeth H.


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6155.1

List of Ingredients

5 pickled jalapeno peppers, stemmed, seeded and minced
1 cup diced tomatoes (I use about 3 medium and blanch first)
1 cup chopped red onions
1/2 cup coarsely chopped cilantro leaves
1 tbls freshly squeezed lemon juice
Salt to taste

Above is the original recipe, but I added:
1 large clove garlic, minced
1 tsp honey


Recipe

Mix all ingredients. Can serve at once, but gets better as flavors "marry". Lasts for 2-3 days in the refrigerator.