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6 medium Sized ripe, red, tomatoes, peeled and chopped
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3 tomatillos, chopped
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1 medium sized white onion, diced
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3 New Mexico green chilies, such as Big Jum or Sandia, roasted, peeled and seeded
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1 jalepeno, seeds and membranes removed, finely diced
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2 cloves garlic, squeezed through a garlic press
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3 Tablespoons red wine vinegar
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2 teaspoons minced fresh cilantro
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1 teaspoon greshly ground black pepper
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1/2 teaspoon salt
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1/2 teaspoon crushed dried oregano
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