Yield: 1 Servings
|1 pounds||Ripe Tomatoes|
|¼ cup||Chopped Scallions|
|2 mediums||Finely Chopped Jalapenos|
|1 tablespoon||Fresh Lime Juice|
|½ cup||Ice Water|
|1 teaspoon||Crushed Oregano Leaves|
Chop the tomatoes and add to the onions and jalapenos in a medium sized bowl. Add the remaining ingredients and mix by hand, bruising the tomato pieces. Taste and adjust seasonings if necessary. Serve at once as this salsa doesn't keep well. The difference between this salsa and Pico De Gallo is that this recipe calls for oregano and Pice De Gallo calls for cilantro.