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Pico de Gallo

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  1. 2 large vine-ripened tomatoes, finely diced
  2. 1/2 large onion, finely diced
  3. 1/3 cup finely chopped cilantro
  4. 4 large radishes, finely diced
  5. 2 jalapeños, seeded and finely diced
  6. 2 tablespoons fresh lime juice
  7. 1 garlic clove, minced
  8. 3/4 teaspoon coarse salt
  1. Combine all of the ingredients in a bowl and serve.
Make Ahead The Pico de Gallo can be refrigerated overnight. Serve With Pork Tenderloin Fajitas.
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