Start by slicing your plum tomatoes in half. Scoop the seeds out roughly, but don’t be too neat with it, and leave some in. Dice these halves into small squares, and toss them into your bowl.
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Next, place your red onion on the cutting board, and proceed to mince it thoroughly. The minced onion should be around 1/4 to 1/2 a cup in quantity. Add this to the bowl too.
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Then, proceed to prepare the jalapeno – handle this fiery pepper with care. Carefully cut off the stem, and scoop out the white part and the seeds from the inside. Proceed to mince this too, and add it to the tomato and onions. The quantity of the jalapeno should be around one tablespoon, or two, depending on how hot you like your salsa.
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Mince your clove of garlic, and toss it into the bowl, and roughly chop up the cilantro, until it forms 2 tablespoons, and add this to the bowl too. Toss all the ingredients in the bowl together.
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Finally, for the finishing touch, slice your limes in half, remove the seeds, and squeeze them over the contents of your bowl, along with a generous sprinkling of salt and pepper. Stir it all until the contents of the bowl are well-combined, and coated evenly with lime juice.
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Cover the bowl with cling film, and place it in the refrigerator, to allow the flavours to blend into each other and intensify. Serve as a colourful and vivid accompaniment to any Mexican meal.
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