Pico De Gallo Norteno - Uncooked Tomato Salsa

• 2 Fresh jalapeno or serrano chiles - (to 4); tops removed,
• But not seeded
• 1 Garlic clove; peeled
• 4 lg Ripe; red tomatoes, peeled, but
• Not seeded; (abt 2 1/2 lbs)
• 6 Scallions with part of green tops -; (to 8)
• 1/4 c Fresh cilantro leaves -; (loosely packed)
• 1 ts Mexican oregano; or to taste,
• Crumbled
• Juice of 1 large lime
• Salt; to taste

Instructions

1. 1

   With a large sharp knife, chop the chilies very fine.

2. 2

   Mince the garlic.

3. 3

   Coarsely chop the tomatoes.

4. 4

   Finely chop the scallions and cilantro.

5. 5

   Place the garlic, tomatoes, scallions, and cilantro in a large bowl.

6. 6

   If the tomatoes are very dry and juiceless, gradually add up to 1/2 cup cold water to achieve a light salsa consistency.

7. 7

   Stir to mix the ingredients.

8. 8

   Add the chiles a little at a time, tasting, until it is as hot as you like.

9. 9

   Add the oregano, then squeeze the lime juice into the salsa; gradually add salt to taste.

10. 10

    Use at once.

11. 11

    This recipe yields about 4 cups of salsa.