Pico de gallo from Eat This Book: Cooking With Global Fresh Flavors by Tyler Florence

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Notes about this recipe

  • averythingcooks on March 21, 2021

    This was easy to cut to 1/4 for a simple taco dinner for 2. I used a chunk of jalapeño (in place of serrano) and our new thing is to use Thai basil where we can in place of that soapy cilantro stuff :). This was a great addition to our tacos!

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