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Chips And Pico De Gallo

  • Yield: About 2 1/2 cups.


  • 1 bag corn / tortilla chips
  • 1 1/2 cups peeled, seeded, and diced ripe tomatoes
  • 1/4 cup diced yellow onions
  • 1 tablespoon seeded, minced fresh jalapeno
  • 2 teaspoons chopped garlic
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh cilantro leaves
  • Salt and freshly ground black pepper to taste


  • Combine all of the ingredients in a medium-size mixing bowl and stir to mix. Cover and chill for at least 2 hours before serving. To eat, use the chips to scoop up the dip.