Serve with PEI mussels or PEI oysters.
¾ lb ripe tomatoes (about 4-5 medium sized)
2 cloves garlic
2-4 hot chilies, roasted, seeded and roughly chopped
½ cup cilantro leaves
1 tbsp lime juice
½ tsp cumin seed, roasted and ground
salt to taste
Combine all ingredients and mash to a coarse purée. Makes about 1½ cups.