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Recipes

Chef Adam Gangewere’s Pico De Gallo Recipe

To complement Chef Adam Gangewere’s Quesadilla Del Sol make this fresh pico de gallo recipe.

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To complement Chef Adam Gangewere’s Quesadilla Del Sol (from the November 2014 issue of Triathlete magazine), make this fresh pico de gallo recipe:

Combine 3 cups diced tomatoes, ¼ cup diced onion, 1 diced jalapeno pepper, ¼ cup chopped cilantro and salt to taste.