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Cinco de Mayo Salsa
Recipe by Chef Tom Fraker

Cinco de Mayo Salsa

1/4 Melissa’s Perfect Sweet Onion or White Onion, peeled; diced small
1 Serrano or Jalapeño Chile, stem removed; minced
3 ripe Tomatoes, diced small
1/2 bag Melissa’s Veggie Sweet Mini Peppers, stems removed; cut into rounds
1 clove Melissa’s Peeled Garlic, minced
1 Lime
3 Tablespoons Melissa’s Fresh Cilantro, chopped
Kosher Salt, to taste

In a mixing bowl, add the onion, chile and tomatoes.

Next, add the veggie sweets and garlic.

Cut the lime in half and squeeze the juice into the bowl.

Add the cilantro and salt and mix well.

Makes about 3 cups.