Pear Salsa Mexicana

  16      ounces        Bartlett pear, drained and chopped
   4      ounces        Chiles, green canned, chopped
     1/4  cup           Bell pepper, green, chopped
   1      tablespoon    Olive oil
   1      tablespoon    Lime juice
   1      tablespoon    Cilantro, chopped, optional
   1 1/2  teaspoons     Garlic salt
   1      teaspoon      Oregano, crushed
   1      small bottle  Hot pepper sauce

Combine all ingredients; mix well.  Refrigerate at least one hour.