Chilean Salsa

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!!

• Ready In: 25 mins
• Yields: 2 cups

Ingredients

• 6  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 kosher salt
• 6  medium  ripe tomatoes, peeled, seeded, and chopped
• 1  cup  finely chopped sweet Spanish onions or 1  cup  vidalia onion
• 1  tablespoon  minced fresh cilantro
• 1⁄2 teaspoon dried oregano
• 1⁄4-1⁄2 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.