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Fresh Tomato Salsa

Reviewed: Jul. 26, 2013
onion/cilantro amts are good, just use 3 ROMA tomatoes, and one medium sized regular tomato- just the sidewalls (no juice/seeds/guts), and be sure to add clove of garlic, a bit more salt & lime juice, and some olive oil and WHITE VINEGAR (approx 1 tsp oil, 2 tsp vinegar). none of the other reviews i saw (went 20 in or so) mentioned vinegar, which kicks up all the flavors like salt does. also makes it last longer. oh...and the no brainer: throw all this in a blender/food processor if you really want salsa, otherwise, you have something between pico de gallo and chunky tomato something :)
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