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.