Experiment with crepe ingredients of your choice: one serving suggestion is shown in the photo at right. Here are the recipes for the Roasted Poblano Salsa and the Pico de Gallo: Pico De Gallo YIELD: 6 CUPS 36 oz. fresh tomatoes, seeded, diced 3 oz. onion, finely diced 1½ oz. fresh cilantro leaves, coarsely chopped3 Tbsps. fresh jalapeno peppers, chopped1½ tsps. salt¾ tsp. black pepper Roasted Poblano Salsa Yield: 12 cups 1. For the pico de gallo: In a bowl, lightly mix ingredients ...

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