© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4 servings
2 cups (¼-inch) diced tomatoes
½ cup (¼-inch) diced onions
1 to 2 tablespoons finely diced jalapeños
1 tablespoon oil
1 teaspoon vinegar
1 teaspoon lime juice
½ teaspoon Mexican dried leaf oregano
¼ teaspoon salt
¼ cup finely chopped cilantro
Combine tomatoes, onions, jalapeños, oil, vinegar, lime juice, oregano, salt and cilantro in large stainless steel mixing bowl. Taste and add additional salt if desired.