Mexicali Salsa Recipe

Makes 3 cups
5 ripe tomatoes(about 2 lbs.),peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1/3 cup cider vinegar
3 tablespoons tomato paste
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh oregano
1/2 teaspoon black pepper
Dash salt
1 can(4 oz.)chopped green chilies, drained
4 fresh jalapeno peppers, broiled, peeled, seeded and finely chopped

In a medium saucepan, combine tomatoes, onion, garlic, vinegar, toamto paste, cilantro, oregano, pepper and salt. Simmer about 10 minutes, or until liquid is reduced. Add green chilies and jalapenos. Simmer 10-15 minutes to blend flavors. Let cool. Serve at room temperature with tortilla chips.
Note: Cover and refrigerate leftover salsa for up to one week