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