Jams & Jellies
and
This & That
Fresh Chile Jalapeno Relish
1/2 lb Jalapenos
1 medium White onion, thinly sliced
4 clove Garlic, peeled and left whole
1 1/2 tsp. Salt
1/2 tsp. Oregano
3/4 cup Mild vinegar
1/4 cup Salad oil
Wash and dry the chiles well. Cut off the stalk and slice in half. Remove as many of the veins and seeds as possible and slice thin. Mix with the rest of the ingredients and set aside to marinate for at least 2 hours. They are better the next day though, and last for about a week in fridge.
