1
Wash and dry produce.
Peel and mince or grate garlic; reserve a pinch in a small bowl (you’ll use it in Step 5). Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat; mince a few rounds until you have 1 tsp (2 tsp for 4 servings). Zest and quarter lime. Dice tomato into ½-inch pieces.