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