Finely chop the tomatoes and scallions and mix together. Add the minced garlic and stir.
Remove the seeds from the chili pepper and chop very finely before adding to the rest of the ingredients.
Finely, add the chopped coriander and add salt and pepper to taste.
Serve as a accompaniment to fajitas or as a dip with low point crackers. The salsa will keep in the fridge for up to 5 days.
Notes
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.