4 sm. tomatoes, peeled, finely chopped (1 lb.)
2 California chilies, peeled, finely chopped or 1/3 c. canned chopped green chilies
1/2 jalapeno chile, minced
1/2 med. onion, finely chopped
1/4 c. cilantro leaves, chopped
1 lg. garlic clove
1/2 tsp. salt

Combine tomatoes, chilies, onion and cilantro in a medium bowl. Mash garlic with salt to make a paste. Stir garlic paste into tomato mixture. Let sauce stand 2 hours to blend flavors. Serve at room temperature. Makes about 2 1/2 cups.