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Chipotle Pico de Gallo Salsa Recipe

From Farm Where Life is Good

<p>I found this on the InterWeb. Urban legend has it that it is not <span class="caps">EXACTLY</span> the recipe but close. See what you think.</p>
Source: Pinterest (Entered by Lara Rasmussen Anderson)
Serves: A nice big bowl

6 vine-ripened tomatoes, seeded and diced
1/2 red onion, finely chopped
1/3 cup cilantro, chopped
1-2 jalapeno, seeded and finely chopped
1 Tbsp fresh lime juice
1/2 tsp salt (or to taste)
black pepper to taste

Step by Step Instructions
  1. Toss all ingredients together.
  2. Chill at least an hour to allow flavors to blend.
  3. Note: Chipotle recommends cutting tomatoes into quarters and removing the seeds and the pulp before chopping. That really made a difference.