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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Miguel Perez
¼ green chili peppers, jalapeños or serranos
1 large clove garlic, chopped
1 medium onion, chopped
¼ of cup lemon juice
1 teaspoon oregano
salt to the pleasure
Roast chili peppers in a comal until they are well roasted. Add garlic, half of the onion, the lemon juice, the oregano. Cook, then drain into bowl and add the other half of the onions.