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

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.

Email to a friend | Print this recipe | Back