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Stone Fruit Salsa

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SF Gate
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dairy free gluten free vegan vegetarian labor day latin mexican


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1 medium-size firm-ripe peach (5-6 ounces), halved, pitted and cut into small dice

1 cup cherries, pitted and cut diced ( 1/2 cup diced)

1/2 medium green bell pepper, seeded and diced (about 1/3 cup diced)

1 medium jalapeno pepper, minced (about 3 tablespoons), seeds reserved

1/4 small red onion, minced (about 1/4 cup)

2 tablespoons minced cilantro

2 tablespoons fresh lime juice

1 teaspoon cider vinegar

1 tablespoon olive oil

Kosher salt and freshly ground pepper

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