Rojo Salsa

• 4 small tomatoes (about 1 pound), peeled, seeded and finely chopped
• 2 fresh California (Anaheim) or New Mexico chiles, peeled, finely chopped OR 1/3 cup chopped green chiles
• 1/2 small jalapeño, stems and seeds removed, finely chopped
• 1/2 medium onion, finely chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1 large garlic clove, minced
• 1 teaspoon olive oil
• 1/2 teaspoon salt