Fresh Mexican Salsa

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2 cups diced ripe tomatoes (or canned organic diced tomatoes)
2 minced garlic cloves
2 tablespoons diced red onion
2 tablespoons diced scallions (or green onions)
2 tablespoons minced fresh cilantro
1 small diced fresh jalapeno pepper; or 1 to 2 tablespoons canned diced green chilies, to taste [wear rubber gloves to prepare fresh jalapeno peppers]
2 tablespoons extra virgin olive oil
1 to 2 tablespoons fresh lime juice, to taste
1 teaspoon dried oregano
freshly ground black pepper to taste
ground red pepper to taste

In a medium bowl, combine all ingredients. Taste, and adjust seasonings. Blend briefly for less chunky salsa. Chill before serving.

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