garlic cloves, peeled
2 green serrano chilies (I use one of each) or 2
jalapeno chiles, seeded and chopped
( I use one of each)
7.39 ml sea salt or 7.39 ml
ripe Tomatoes, peeled, seeded, and chopped
236.59 ml finely chopped sweet Spanish onions or 236.59 ml
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.