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Salsa

3 tomatoes, cut into chunks
1 green bell pepper, seeded and cut into chunks
1 scallion, with top, cut into large pieces
2 Tbs. chopped fresh cilantro, optional
1/2 jalapeno pepper, minced
1 Tbs. freshly squeezed lime juice
1/2 tsp. sea salt

Put all the ingredients into a food processor fitted with the metal
blade and pulse to coursely chop. The salsa will keep up to a week
in the refrigerator.

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