4 medium tomatoes, seeded and diced
1 small onion, finely chopped
1 can (3 ounces) diced green chiles
2 tablespoons finely chopped cilantro
2 tablespoons lemon juice
1 teaspoon oil
In a glass bowl, stir together all the ingredients until blended. Cover and refrigerate until serving time. Serve with Crisped Pita Chips for dipping. Yields about 3 cups salsa.
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