| 1 | mild green chili |
| 1 | small garlic clove |
| 2 | medium ripe tomatoes |
| 1 | tsp. olive oil |
| 2 | tsp white wine vinegar |
| 2 | T. tomato puree |
| 1/4 | tsp. ground cumin (optional) |
Deseed and chop the chili; peel and chop the garlic; roughly chop (but don't peel) the tomatoes.
Put all ingredients into a small blender or food processor and puree until smooth. Add a little water if you want to thin it slightly. Makes about 6 tablespoons (enough for 3 or 4).