Pico de Gallo (Fresh Salsa)
6 tomatoes, preferably Roma (or 3 large tomatoes), chopped
1/2 medium onion, finely chopped
1 clove garlic, finely minced
2 serrano or jalapeño peppers, finely chopped
3 tablespoons cilantro, chopped
juice of 1 lime
1/8 teaspoon oregano, finely crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 avocado, diced
(black skin)
1. Combine all of the ingredients in a glass bowl.
2. Serve immediately or refrigerate and serve within 4 or 5 hours.
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