|
8 large ripe tomatoes, peeled and chopped
|
|
4 tomatillos, peeled and chopped
|
|
1 medium sized yellow onion, chopped
|
|
3 anahein or New Mexico green chilies, such as Big Jum or
|
|
6 to 4, roasted, peeled, and chopped (seeded optional)
|
|
2 cloves garlic, squeezed through a garlic press
|
|
3 Tablespoons white vinegar
|
|
1 Tablespoon chopped fresh cilantro
|
|
1/2 teaspoon freshly grated black pepper
|
|
|
|
1/4 teaspoon crushed oregano
|
|