Rosaura Guerrero typically used up a whole batch of this lively condiment at one family meal, but her granddaughter Susan refrigerates some for later use. The Guerrero family recommends serving it with pork chops or steak.
- 1 1⁄2 lb. small medium-hot yellow chiles such as caribes
- 1⁄2 medium chopped, pealed white onion
- 8 cloves chopped peeled garlic
- 1 tsp. crushed dried oregano (preferably Mexican)
- 1⁄2 tsp. salt
- 1 1⁄4 cups vinegar