Combine tomatoes and onion in a bowl. In a small skillet heat oil and add garlic, chiles, cumin, and oregano. Saute, stirring frequently, over moderate heat for 4 to 5 minutes. Combine with tomatoes and the remaining ingredients. Let stand for a few hours to allow the flavors to blend. Drain off excess liquid before serving.
Makes about 3 cups.
Origin:More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995.
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