1 tablespoon extra-virgin olive oil 1 medium yellow onion, chopped 1 medium jalapeño chile pepper, seeded and finely chopped** 1 large clove garlic, minced 3 plum tomatoes, seeded and diced 2 teaspoon dried Mexican oregano*** or dried oregano, crushed Kosher salt 1 tablespoon finely chipped fresh cilantro leaves 1 12 ounce bag tortilla chips
**
Because hot chile peppers, such as jalapeños, contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If bare hands touch chile peppers, wash well with soap and water.
***
**Mexican oregano is stronger and less sweet than regular or Mediterranean oregano. Find it in most supermarkets or at penzeys.com.
****
For a charcoal grill, light 12 charcoal briquettes. Mound coals fairly close together; sprinkle wood chips directly on coals. Add coals as heat diminishes.
