- 1 15 oz. can Diced Tomatoes, drained (or 1 1/2 cups fresh, peeled, diced tomatoes)
- 1 Tbsp. Victoria Taylor’s Texas Red Seasoning
- 1 Bunch Scallions, finely chopped
- 1 Tbsp. Lime Juice
- 2 Tbsp. chopped fresh cilantro
Combine all ingredients in a medium bowl. Mix well. Refrigerate until ready to serve. Serve with tortilla chips as an appetizer or with a Mexican dish as a condiment.
