2 tomatoes, medium size
1 Bermuda onion, medium size
1 clove garlic
½ teaspoon salt
2 or more green chiles
Use fresh chiles (roasted, peeled and seeded) or frozen or canned
chiles. Chop the chiles, tomatoes and onion very fine. (Don’t lose the
juice of the tomatoes!) Mash the garlic with the salt. Mix well. Add
more chiles to suit your taste. Allow flavors to blend at least an hour
before using. Store in refrigerator or freezer. Use on tacos, eggs or
hamburgers or as a dip for tostados. Makes about 1 pint.