8 green chiles (fresno, jalapeno)
1/2 c. green onion, chopped very fine
1 tsp. minced garlic
1 lg. tomato
1/2 c. tomato sauce
1/2 c. water
1/2 tsp. salt
1/2 tsp. oregano

Roast peppers and tomato in a heavy skillet until golden brown. Dip in cool water and remove skin. Chop chiles and tomato very fine. Add remaining ingredients and mix.