Sauce chien

3    Red jalapenos and 3 green
           -jalapenos, coarsely chopped
    1/2 ts Oregano leaves
    1/2 ts Salt
    1/4    Yellow onion, chopped fine
      2    garlic cloves, finely
           -chopped
    1/4 c  White vinegar
      1 tb olive oil
 
  A Caribbean condiment of lightly pickled red and green chiles.
  
  Combine the chiles in a bowl with oregano, salt, onion and garlic.
  
  Heat the vinegar just until bubbles appear around the edge.  Pour
  over the chile mixture, then stir in the olive oil.  Let cool to room
  temperature.
  
  Good with seafood (either grilled or stewed), barbecued meats, chewy
  pizza-like breads, rice and bean dishes.
  
  From the San Francisco Chronicle, 3/9/88.
  
  Posted by Stephen Ceideberg; November 10 1992.