INGREDIENTS:
1 lb. fresh tomatoes, coarsely chopped
1 large white onion, chopped
1 bunch green onions, chopped
1 cup cilantro, chopped
4 limes, juiced
2 jalapeno peppers, seed removed, finely minced
1 teaspoon salt
4 cloves garlic, finely minced
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon thyme
METHOD:
Combine all ingredients in a nonreactive bowl, cover, and refrigerate overnight.
Serve with chips and avocado or use on grilled fish.
SOURCE: Second Place Winner, Dr. Ted Bailey, Salsa Festival 2007
