1 red pepper, seeded and roasted
2 jalapeno peppers, seeded and roasted
4 or 5 large green tomatoes
2 small onions, chopped
3 cloves garlic
1 teaspoon sugar
1 teaspoon cumin
1/2 cup fresh cilantro or parsley
salt and pepper, to taste
Blacken seeded peppers and jalapenos on a grill or under the broiler, turning until skins can be peeled. Combine all ingredients and chop coarsely. Season to taste, then refrigerate for at least 3 hours. Serve chilled, with chips.
Makes 3 cups.