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Prep Time: 10
0Author : benjamin
Ingredients
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Instructions
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Instructions Combine all the chopped vegetables in a bowl and mix them together.Pour in the lime juice, olive oil, salt, and pepper then toss thoroughly to combine.Store the pico de gallo covered in the fridge for up to 3 days. Use it in tacos, as salsa, and pretty much any other Mexican dish you can get your hands on.
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