Sunday, February 8, 2009

Terri Oliver Steffes' Pico di Gallo

6 large ripe garden tomatoes
2 jalapenos, seeded if you want to reduce the heat
salt and pepper
1/2 lg red onion, chopped
1 T vinegar
fresh garden cilantro
1 small can chilies

Chop all ingredients and place in refrig for an hour. If needed chop in food processor to get the desired texture.

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