Chilean Salsa - cooking recipe

Ingredients

6 garlic cloves, peeled
2 green serrano chilies (I use one of each) or 2 jalapeno chiles, seeded and chopped (I use one of each)
1 1/2 teaspoons sea salt or 1 1/2 teaspoons kosher salt
6 medium ripe tomatoes, peeled, seeded, and chopped
1 cup finely chopped sweet Spanish onions or 1 cup vidalia onion
1 tablespoon minced fresh cilantro
1/2 teaspoon dried oregano
1/4 - 1/2 cup vegetable oil
2 tablespoons red wine vinegar

Preparation

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.