Tomato Garlic Hot Dip

• 2 lbs (.9 kg). ripe tomatoes
• 1 cup (225 ml) pounded garlic flakes
• 1 cup (225 ml) wedged green chilles
• 1 cup (225 ml) salad oil
• 2 tsp (10 ml) salt
• 1 tsp (5 ml) ground black peppercorns

1. Wash and cut tomatoes.
2. Heat oil in a heavy pan.
3. Put in garlic.
4. Let garlic turn transparent, add tomatoes.
5. Cook on slow flame for 30 minutes.
6. Add green chilles, salt and pepper.
7. Cook and stir till oil comes on top.
8. Store when cool in a jar.
9. Can be stored in the refrigerator for a month.
10. Serve with asian savouries.

garlic, salad oil, salt, ground black

Taken from online-cookbook.com/goto/cook/rpage/0017AF (may not work)