PICO DE GALLO
2 cups chopped tomatoes (from about 3-4 ripe tomatoes)*
1/3 cup spring onions/scallions green onions, finely chopped
2 tablespoons chopped jalapeño seeds removed
2 sprigs fresh coriander finely chopped
1 small clove garlic crushed
1/4 teaspoon salt
1/8 teaspoon pepper
Juice of 1 lime
In a medium bowl, combine all ingredients and well combined. Refrigerate for 30 minutes before serving.
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