| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salsas, Dips |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Ripe tomatoes |
| 1/4 |
c |
Chopped scallions |
| 2 |
md |
Finely chopped jalapenos |
| 1 |
tb |
Fresh lime juice |
| 1/2 |
c |
Ice water |
|
|
Salt |
| 1 |
ts |
Crushed oregano leaves |
INSTRUCTIONS
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 Pico De Gallo calls for
cilantro.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”