Salsa fresca #16

Yield: 1 Servings

Measure Ingredient
1 pounds Ripe Tomatoes
¼ cup Chopped Scallions
2 mediums Finely Chopped Jalapenos
1 tablespoon Fresh Lime Juice
½ cup Ice Water
Salt
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.

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