Chilean Salsa

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Description

After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!!

Ingredients

• 6 cloves garlic, peeled
• 2 green serrano chilies or jalapeno chiles, seeded and chopped (i use one of each)
• 1½ teaspoons sea salt or kosher salt
• 6 medium ripe tomatoes, peeled, seeded, and chopped
• 1 cup finely chopped sweet Spanish onions or Vidalia onions
• 1 tablespoon minced fresh cilantro
• ½ teaspoon dried oregano
• ¼½ cup vegetable oil
• 2 tablespoons red wine vinegar

Directions

1. In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
2. Transfer mixture to a serving bowl.
3. Add the remaining ingredients and stir to combine.
4. Will keep in the refrigerator for 2–3 days.