Mixed Tomato Salsa Serving Size - 6 Prepared By - Monica & Bill Recipe Rating
			1 pound heirloom tomatoes, diced, or cherry and pear tomatoes, quartered 1 Jalapeno chile, finely diced 2 Cloves garlic, finely chopped 3 tbsp balsamic vinegar 1 tsp Honey 3 tbsp Olive Oil 1 tbsp finely chopped fresh Mexican oregano or 1 teaspoon dried 3 tbsp finely chopped fresh cilantro Kosher salt and freshly ground black pepper
			Combine the tomatoes, jalapeno, garlic, balsamic vinegar, honey, oil, oregano, and cilantro in a medium bowl and season with salt and pepper. Let sit at room temperature for at least 15 minutes before serving and up to 1 day in the refrigerator. Serve at room temperature.