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Print this Recipe    Salsa 48

Tomato Salsa

2 tomatoes, diced
1 white onion, finely chopped
1/4 c chopped parsley
1 teaspoon dried marjoram or oregano
2 tablespoons jalapeno peppers, seeded, finely diced (optional)
3 tablespoons fresh lime juice, or red wine vinegar
1/2 teaspoon salt

In a bowl, combine all. Let stand at room temp at least 30
min or up to 2 hrs. Cover and refrigerate for longer storage.
Return to room temp before serving.

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