Fresh Salsa


Real Simple Magazine

2 cups diced tomatoes
1/4 cup chopped white onion
3 tablespoons chopped fresh cilantro
2 teaspoons minced hot pepper (remove seeds for less heat)
1 1/2 teaspoons fresh lime juice
3/4 teaspoon kosher salt (or to taste)
1 small garlic clove, minced
Directions: Combine all the ingredients in a bowl. If you prefer a smoother texture more like jarred-pulse half the salsa in a food processor, then combine it
with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.

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