Categories: Sauces, Mexican, Salsa 
      Yield: 6 servings 
  
      2 c  Cups                                3    Cloves garlic, finely 
      6    Serrano or Jalapeno chiles,              -chopped 
           -stems and seeds removed,         1/4 c  Finely chopped cilantro 
           Finely chopped                    1/4 c  Oil 
      1 lg Onion, finely chopped               3 tb Red wine vinegar 
      2 md Tomatoes, finely chopped        
  
  Combine ingredients and mix well.  Allow refrigerated sauce to come to room 
  temperature before serving. 
   
  The Whole Chili Pepper From the collection of Jim Vorheis