Course : Tex-Mex
Serves: 2
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2 Medium tomatoes, quartered
1 Medium onion, quartered
2 Medium Jalapeno chiles, halved - seeds removed, optional
1 tablespoons Lime or lemon juice
1/2 teaspoon Salt
1 tablespoons Chopped cilantro, optional

Preparation / Directions:

Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in bowl of food processor and pulse to desired consistency or chop by hand. Keeps refrigerated 2 to 3 days. Makes about 2 cups.

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