Salsa Mexicana with Oregano 


This salsa is almost identical to the other recipe I have called Salsa
Mexicana, except that you use oregano and you fry all the ingredients
in a skillet. It's great served over eggs for breakfast and very easy to
make. 

Ingredients
3-4 chopped roma tomatoes 
1/3 cup chopped onion 
1 clove garlic chopped 
2 chopped jalapenos 
2 Tbl. corn oil 
1/2 tsp. dried, ground oregano 
1 tsp. salt or to taste 

Heat the oil in a skillet over medium heat, add the onions, garlic and sauté until
they are transparent. 
Add to the pan the tomatoes, jalepenos, salt and oregano 
Lower the heat in the skillet just a little and sauté all the ingredients for about 5
minutes or until most of the liquid has evaporated. 

Serve over eggs; Enjoy!