The Ultimate Salsa Fresca

• 1 lb red ripe tomato, diced
• 1 small onion, finely diced
• 1/4 cup cilantro, roughly chopped
• 1 garlic clove, finely minced
• 2 teaspoons olive oil
• 1/2 teaspoon Mexican oregano, rubbed between your palms to crush
• salt, to taste
• pepper, to taste
• 2 -3 serrano chilies, minced (to taste, these are hot!)

1. In a non-reactive bowl, combine first six ingredients.
2. Add salt and pepper to taste.
3. Add the minced serrano chiles, a little at a time, tasting for "heat" until you reach the level you can stand.
4. Let stand for fifteen minutes to let the flavors meld. A small squeeze of lime juice is also good.
5. Refrigerate until ready to use. Will NOT keep overnight.
6. NOTE: this is such a versatile salsa. Try it in scrambled eggs, then rolled in a flour tortilla (breakfast burrito). Yum!

red ripe tomato, onion, cilantro, garlic, olive oil, oregano, salt, pepper, serrano chilies

Taken from www.food.com/recipe/the-ultimate-salsa-fresca-480397 (may not work)