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Poco de Gallo

3 large Roma tomatoes, chopped
1 cup onion, chopped
2 Jalapeño peppers, chopped
1/2 cup cilantro, chopped (I used kitchen scissors)
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 of a fresh lime

In a medium size bowl, add the tomatoes, onion, Jalapeño peppers, cilantro, salt, pepper, and juice from 1/2 of a lime. Stir together.

Serve chilled as a dip or use as a topping for eggs, salads, tacos, or nachos.

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