Categories: Sauces, Mexican, Spices/etc., Hot, Condiment 
      Yield: 1 servings 
  
      1 lb Ripe Tomatoes                     1/2 c  Ice Water 
    1/4 c  Chopped Scallions                        Salt 
      2 md Finely Chopped Jalapenos            1 ts Crushed Oregano Leaves 
      1 tb Fresh Lime Juice                
  
  Chop the tomatoes and add to the onions and jalapenos in a medium sized 
  bowl.  Add the remaining ingredients and mix by hand, bruising the tomato 
  pieces.  Taste and adjust seasonings if necessary.  Serve at once as this 
  salsa doesn't keep well.  The difference between this salsa and Pico De 
  Gallo is that this recipe calls for oregano and Pice De Gallo calls for 
  cilantro.