Pico de Gallo

Recipe from: Bob

  12               Med  Roma Or Regular Tomatoes, Seeded And Chopped
  8             Stalks  green onions, chopped
  2                Med  White Or Spanish Onion, Chopped
  2                Med  juice of two limes
  4                     Pickled Jalapeno Or Serrano Peppers and juice, Chopped Fine
  6                Med  Jalapeno Peppers Fresh, Seeded And Chopped
  4             Cloves  Garlic, Minced Fine
  2                  cup  cilantro leaves, Coarsely Chopped
     1/4             cup  Olive Oil
  2                Tsp  Mexican Oregano
  1 1/3           Tbsp  salt

Combine the ingredients, and allow to sit for an hour or so to blend the flavors.  All of the ingredients in this dish can be freely varied to suit the individual cook's taste.  Some cooks also include a small, firm but ripe avocado, cubed.  The mixture will keep under refrigeration for about a day, but I wouldn't hold it much longer than that, and it's really best when freshly made.