This fresh salsa is a perfect compliment to smoky flavor from the grill.
I enjoy it most on plank grilled salmon or seared tuna but I also serve it as an appetizer with pita chips for dipping.
Combine all the ingredients in medium bowl. Season with salt and pepper; mix well.
Makes 2 1/2 cups.
Recipe courtesy Gena Knox (www.genaknox.com). Used with permission. Photo by Erica George Dines Photography.
This recipe has been added to the following public cookbooks:
Chips and Dips,
Gena Knox Recipes
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