Pico de Gallo

Put:
5 c diced tomatoes
3/4 c diced red onions
1 minced garlic cloves
2 T sliced cilantro
1/8 t cumin
1 t salt
1 T lemon juice
1 T lime juice
in a bowl & toss.

Serve
or refrigerate in an airtight container for up to 3 days.

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