Categories: Dips, Vegetables, Mexican, Salsa 
      Yield: 4 servings 
  
      2 c  Fresh Tomatoes; Diced             1/4 c  Onion; Coarsely Chopped 
  1 1/2 ts Garlic; Minced                    1/8 ts Salt 
    1/4 ts Oregano; Dried                    3/4 ts Lime Juice 
      1 tb Jalapeno Pepper, Coarse Chop        1 tb Fresh Cilantro; Chopped 
  
  Mix the tomatoes and onion, blending well.  Add all the other ingredients, 
  blending well.  Let stand for 1 hour before serving for the flavors to 
  meld.  May be served at room temperature or chilled. Makes about 2 1/4 
  cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, 
  Oysters, Mushroom Caps