4 to 6 green chilies, chopped
2 jalapenos, chopped
4 to 5 tomatoes, chopped
1 med. onion, chopped
1 clove garlic, minced
1 tbsp. vegetable oil
1 tbsp. fresh lime juice
1/2 tsp. salt
Pinch of sugar
1/4 c. chopped fresh cilantro

Combine all ingredients. Vegetables are best if chunky. Cover. Chill several hours or overnight, stirring occasionally. Serve with tortilla chips as a dip or with any Mexican dish. This sauce will last up to a week in the refrigerator.