Pico de Gallo Salsa

Ingrédients

• 450g Roma tomatoes , seeded and diced finely

• 1 cup or 115 g medium red onion , diced finely

• 1 jalapeño, scotch bonnet, or habanero, seeded and chopped finely

• 3 garlic cloves , minced

• ¼ tsp or 3 g (3g) cumin

• ½- 1 lime , juiced

• coriander , chopped finely

• salt and pepper to taste

Instructions

• Add diced tomatoes, onion, diced jalapeno, minced garlic, cumin, and lime juice to a large bowl. Toss.

• Add cilantro, season with salt and pepper. Adjust to seasonings to taste. Leave to sit for about 15 to 20 minutes. Taste and adjust flavors again before serving.

• Store up to 3 days in an airtight container in the refrigerator.