Pico de Gallo/salsa (Erkkidegallo)

Lisa Stueber - Myrtle Beach recipe

4 large tomatoes, chopped

3 jalapeno peppers,seeded and finely minced

1/2 cup finely chopped scallions

1/4 cup fresh lime juice

1/2 cup chopped fresh cilantro

1 clove garlic, minced

salt to taste

Combine all ingredients and refrigerate covered, until serving time. Best if made 1-2 hours before eating. Serve with tortilla chips.