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2 garlic cloves
1 small onion
1/4 cup fresh jalapeno slices (1-2 peppers)
2 (4 oz) cans diced fire roasted green chiles
2 (14.5 oz) cans diced fire roasted tomatoes
1 cup fresh cilantro
1 tablespoon dried oregano (Mexican preferred, if available)
1 tablespoon ground cumin
1 tablespoon ground black pepper
1-2 teaspoons kosher salt
1/4 cup lime juice
1/4 cup cider vinegar (optional, omit or reduce to taste)
1/2 to 1 teaspoon crushed pepper flakes (optional; add/adjust for a hotter salsa)
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