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Appetizers

El Paso Pico de Gallo

El Paso Pico de Gallo recipe
photo by:kraft
Tomatoes, onions, cilantro and jalapeños get mixed with lime vinaigrette in a pico de gallo that's sure to be a chip's best friend.
time
prep:
15 min
total:
15 min
servings
total:
24 servings

What You Need

4
large  plum tomatoes (1 lb.), seeded, chopped
1/3
cup  finely chopped onions
1/4
cup  KRAFT Zesty Lime Vinaigrette Dressing
1/4
cup  chopped fresh cilantro
2
 jalapeño peppers, seeded, finely chopped
2
cloves  garlic, minced
1/2
tsp.  black pepper
1
pkg.  (14 oz.) tortilla chips

Make It

COMBINE all ingredients except chips.

SERVE with chips.

Kraft Kitchens Tips

Substitute
Substitute serrano peppers for the jalapeño peppers.
Make Ahead
Recipe can be prepared ahead of time. Refrigerate up to 2 days before serving.
How to Seed the Tomatoes
Cut tomatoes in half, then scrape out the seeds with a spoon.
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