Chilean Salsa
From: ratherbeswimmin'

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!!

2 cups

• 6 garlic cloves, peeled
• 2 green serrano chilies or 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 onion 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

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.