Pico de gallo salsa

Cut the tomatoes into slices, then strips, then bite-sized pieces, as small or chunky as liked.

Slice the scallions very thinly and run the knife through them; add to the tomatoes.

Seed half a jalapeno and mince it as fine as possible; mince the cilantro very fine.

Season well with salt and black pepper, squeeze in lime juice and toss.

Let sit about 10 minutes for the flavours to blend; serve with tortilla chips.