Rojo salsa

Ingredients:

4 small tomatoes (about 1 lb.), peeled, finely chopped
2 fresh California (Anaheim) or New Mexico chiles, peeled, finely chopped or 1/3 cup chopped green chiles
1/2 small jalapeno chile, stems and seeds removed
1/2 medium onion, finely chopped
1/4 cup fresh cilantro leaves, chopped
1 large garlic clove, minced
1 teaspoon olive oil
1/2 teaspoon salt

Preparation:

Combine tomatoes, chiles, onion and cilantro in a bowl.
Mash garlic with salt to make a paste.
Stir garlic paste into tomato mixture.
Cover and allow to stand for two hours before serving to blend flavors.
Serve at room temperature.