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Published: Tuesday, 8/24/2004

Tomato Lime Salsa

1 cup seeded, fi nely chopped tomatoes

1/3 cup seeded, fi nely chopped cucumber

1 medium avocado, peeled, pitted, and chopped

1 tablespoon jalapeno pepper, seeded and chopped

1 tablespoon grated lime zest, or zest of 1 lime

1 tablespoon fresh lime juice

1 garlic clove, fi nely chopped

3 tablespoons chopped fresh cilantro

1 tablespoons chopped fresh mint

teaspoon salt, plus more if needed

teaspoon freshly ground black pepper

In a medium glass bowl, combine all ingredients and mix

well. Let stand 30 minutes. Taste and adjust salt and pepper.

Refrigerate until needed. Salsa can be made ahead, covered,

and refrigerated for up to 1 day.

Serve with fajitas or tortilla chips at room temperature,

using slotted spoon to drain excess liquid.

Yield: 6 servings with fajitas or 2 cups



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