Fresh Salsa

1 lb fresh ripe tomatoes, seeded and chopped
1 onion, chopped
2 cloves garlic, minced
4 oz can of green chilies, chopped
1 jalapeno pepper, seeded, deveined, and minced (or 1/4 to ½ tsp cayenne pepper)
Juice of 1 lime
2 Tbsp red wine or apple cider vinegar
1 Tbsp olive oil
1 tsp salt
1/3 cup chopped fresh cilantro (optional)
½ tsp ground or dried and crushed oregano

Combine all the ingredients in a large bowl and mix until well blended. Refrigerate until used. **This is a cold Mexican-style tomato salsa. It is best eaten within a few hours but will keep in the refrigerator for a few days. If fresh cilantro is not available, just leave it out.**