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Results 11 - 20 of 52 for pico
Mix all ingredients and refrigerate at least 2 hours before serving, stirring occasionally to mix flavors.
Cut tomatoes in quarters and remove all seeds. Chop tomatoes into small pieces and place in bowl. Cut jalapenos and yellow peppers in half ...
Mix all ingredients together in a large bowl and refrigerate for several hours, preferably overnight. Note: Seeds can be left in peppers to ...
In a medium bowl, combine tomatoes, bell pepper, onion, cilantro, lime juice, jalapeno and salt. Refrigerate, covered, until ready to ...
The easiest way to prepare the mangos: Place mango on a cutting board, stem side down and hold. With a sharp knife, about 1/4 ” from center ...
Makes about 2 cups. Put onion in a strainer, rinse with hot water and drain. Combine all ingredients and mix well. Let set in the ...
Combine jicama, green pepper, onion and cucumber. Pour olive oil and vinegar over vegetables and mix lightly with oregano. Add salt and ...
Chop the tomatoes coarsely; dice the onion finely. Remove the seeds from the Jalapeno peppers and chop them finely. (Seeds make the salsa ...
In a bowl, combine all of the ingredients; chill. Can be refrigerated up to five days. Serve with tortilla chips.
20. PICO DE GALLO
Chop all ingredients and toss together with lemon juice. Chill and serve as salad with any meat dish.
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