garlic cloves, peeled
2 green serrano chilies (I use one of each) or 2
jalapeno chiles, seeded and chopped
( I use one of each)
1 1/2 teaspoons sea salt or 1 1/2 teaspoons
ripe tomatoes, peeled, seeded, and chopped
1 cup finely chopped sweet Spanish onions or 1 cup
minced fresh cilantro
red wine vinegar
- In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
- Transfer mixture to a serving bowl.
- Add the remaining ingredients and stir to combine.
- Will keep in the refrigerator for 2-3 days.