1/2 pound small medium-hot or hot yellow chile peppers
1/2 medium peeled, chopped onion
8 cloves peeled garlic, chopped
1 teaspoon crushed dried oregano
1/2 teaspoon salt
about 1 1/4 cups white vinegar
Stem, seed, and chop the chiles and put them into a medium-size bowl. (Wear rubber gloves.) Add the chopped onion, garlic, oregano, and salt. Mix well. Put relish into a clean 24-oz. jar. Add enough white vinegar to completely cover the relish by about 1/4". Cover jar and refrigerate for about 2 weeks before serving.
Relish keeps, refrigerated, for up to 6 weeks. Makes about 2 1/2 cups.