Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Peel the garlic, then use the An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp to grate or a chef’s knife to finely mince it.

Cut the onion in half, from root to tip. Peel off the first layer of skin, and cut off the tip of the onion. Make slices about 1 cm apart in the onion from the tip almost to the root, leaving the root intact to hold the onion together. Turn the onion and slice across your slices, dicing the onion.

Remove the root of the green onion then thinly slice the remainder of the entire green onion.

For the jalapeno, cut the pepper around the core and discard the core and seeds. Slice the sides into strips, then turn and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice those into very fine cubes.

Remove the cilantro leaves from the stem, then discard the stems. Rocking your knife back and forth, roughly chop the cilantro.

Combine all ingredients in a large mixing bowl and mix until well combined. Serve chilled.