Pico de gallo burger topping

Yield: 1 Servings

Measure Ingredient
2 pounds Chopped fine green tomatoes
1 cup Chopped scallions
2 smalls Jalapeno peppers, seeded &
\N \N Diced fine
1 cup Chooped loosely packed
\N \N Cilantro leaves (1/2 cup)
1 teaspoon Salt
¼ cup Vegetable oil
2 tablespoons Cider vinegar or white wine
\N \N Vinegar

Mix all ingredients in a bowl. Cover & refrigerate 1 hour or until chilled. Store up to 2 days.

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