1 pt. can red peeled tomatoes (Hunt's preferred)
3 tbsp. Wesson oil
1 tbsp. vinegar
1 scant tsp. salt
2, 3 or 4 garlic cloves, chopped
1/4 (or less) tsp. Mexican hot chili petin (NOT pequin)

Chop tomatoes coarsely with juice added in bowl. Add finely chopped garlic, oil, vinegar, salt and petin peppers. Mix together and store in a covered jar in the refrigerator. It is better the next day and keeps one week. Prepare whole chili petins by crushing within tea towel by hammer with gloved hands. Store excess petins in refrigerator. It keeps for months.