Rinse the chilies, cut them in half lengthwise and remove the seeds. Peel and halve the garlic. Peel the tomatoes, remove the stalk, chop the flesh coarsely and remove the seeds.
Sauté together in the oil and season with salt, cumin and paprika.
Rinse and dry the oregano and pluck the leaves. Mash with the cooled vegetables. Mix in the vinegar and perhaps bind with breadcrumbs.
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