- 3 ripe medium tomatoes
- 1 medium white onion, diced
- 2 scallions, white and green parts, sliced
- 1 jalapeño, minced
- Juice of 2 limes
- 2 tablespoons chopped cilantro
- 1 teaspoon dried Mexican oregano (see Note)
- Salt and freshly ground pepper to taste
How to make this recipe
- Combine all the ingredients in a bowl and gently fold everything together. Cover and let stand for 1 hour to allow the flavors to marry.
Mexican Oregano, also referred to as wild marjoram, is a dried herb with a strong, aromatic flavor. It was a staple in Aaroron Sanchez's childhood home in El Paso. When his mother was growing up on a northern Mexican ranch, the cattle used to graze on wild oregano, and as a result, the meat had a subtle oregano flavor.