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Pico de Gallo

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Chop jalapeņos, tomatoes and onions into very small dice. (Leave seeds in your jalapeņos for a hotter pico). Adjust amount of jalapeņos to your preferred temperature.

Chop up a small bunch of cilantro. Remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely.

Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt, pepper, and cumin to taste and stir again.

Place it in the fridge for at least 30 minutes for the flavours to blend.