Place tomatoes in boiling water. Keep aside for 15 minutes.

Push a fork into crown of capsicum, hold over a direct fire.

Rotate to burn skin evenly. Roast till skin is black.

Hold fork under running water, scrape capsicum till black skin come off.

Chop fine. Drain and peel tomatoes, chop fine.

Grate or crush garlic.

Heat oil, add garlic and onions, saute till light brown.

Add all other ingredients, bring to a boil.

Cook on low fire for 7-8 minutes, stirring frequently.

Serve warm with corn chips, salad or vegetable fingers.

Making time: 30 minutes

Shelflife: 1 week refrigerated