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Cherry Tomato Pico De Gallo

Recipes by Joanne Weir of Copita Restaurant
  • 15 minutes
  • Serves 2

INGREDIENTS

3 cups

Cherry tomatoes

3 tbsp

Cilantro, fresh

3/4 cup

Cucumber

1/2 cup

Red onion

2 tsp

Serrano chile peppers

2 tbsp

Lime juice

1/2 tsp

Kosher salt

1 tsp

Olive oil, extra-virgin