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This is great with meats and fish, but also can be drizzled over roasted red peppers.

Everyday Food, July/August 2005

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Recipe Summary test

prep:
10 mins
total:
10 mins
Yield:
Makes 1/3 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a small bowl. Salsa can be refrigerated for 3 to 4 days; cover with plastic wrap, pressing it directly on the surface to prevent discoloration.

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