Based on a recipe from the Mexican Cooking course at Warringah Community College run by Samantha Wight

Ingredients

• 400g tin of diced tomatoes
• 2 cloves of garlic, finely chopped
• 1/2 large onion, finely diced
• 2-4 jalapeno chillies, chopped with seeds removed - adjust to taste
• 1 teaspoon red wine vinegar
• 1 teaspoon of fresh oregano or 1/4 teaspoon dried
• 1 tablespoon of oil
• Salt

Method

1. Sweat the onions and garlic in a saucepan on a gentle heat for 3-5 minutes
2. Add the tomatoes and simmer for 10-15 minutes to evaporate the excess liquid
3. Add the chillies, vinegar and oregano and simmer for another 5 minutes
4. Season to taste