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Ripe fruit is essential to the flavor and texture of this mellow mixture (it has only a bit of heat from the jalapeno), so choose fragrant specimens that yield to a gentle squeeze.

Martha Stewart Living, July 2006

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Yield:
Makes about 3 cups
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Ingredients

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Directions

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  • Stir all ingredients in a bowl. Garnish with scallions.

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Cook's Notes

Salsa can be refrigerated in an airtight container up to 2 days.

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