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Print this Recipe    Tomato Basil

Tomato And Basil Salsa

1 medium tomato, coarsely chopped
1 tablespoon finely diced red onion
1 1/2 teaspoon minced seeded jalapeno
2 tablespoons balsamic vinegar
1/4 cup fresh basil chiffonade
1 1/2 teaspoon olive oil
salt
freshly ground pepper

Combine the tomato, onion, jalapeno, vinegar, basil and olive oil.
Add salt and pepper to taste. Cover and refrigerate for up to 1
day. Bring to room temperature before serving. Serve any extra
salsa in a bowl in the center of the table.

Yield: About 1 1/2 cups

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