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“I am enjoying trying new salsa recipes with fresh garden tomatoes. I never would have thought to put in wine vinegar in salsa, but it makes the recipe. I left the skins on my tomatoes, and I left out the oil and still loved this. YUM! Recipe courtesy of The New York Times Cookbook.”
READY IN:
10mins
SERVES:
8
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the tomatoes and combine with the remaining ingredients.
  2. Chill.
  3. Serve with any suitable Mexican or Tex-Mex dish.

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