FRESH SALSA MEXICANA FROM JEREZ

Makes about 1 3/4 cups

1 poblano chile - stems, seeds and veins removed and flesh finely       chopped
1 red jalapeno chile - stems, seeds and veins removed and flesh finely
chopped
2 yellow chiles - stems, seeds and veins removed and flesh finely       chopped
2 serrano chiles, finely chopped
3 tablespoons finely chopped white onion
1 ripe medium tomato (about 4 ounces), finely chopped
1/2 cup water
3 tablespoons fresh lime juice
1/2 teaspoon crumbled dried oregano
Salt

Mix all the ingredients together in a bowl; season with salt to taste. Set
aside to macerate for about 1 hour.