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1 pound tomatoes, peeled and chopped
1 small onion
1 green chile, seeded and finely chopped*
2 teaspoons olive oil
1 teaspoon vinegar
1 teaspoon lime juice
1 teaspoon fresh minced oregano
salt to taste
* use hot or mild chile, fresh or canned, depending upon taste preference.
Combine all ingredients; refrigerate 2 hours to blend flavors. Serve over halibut, salmon, swordfish, shark or other fish or poultry. Prepare: Broil (baste during broiling), poach, or bake. Serving suggestion: Mexican rice, warm tortillas and mixed yellow and green summer squash. Makes 2 cups of salsa.
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