12 large tomatoes (approx 4 lbs)
1/4 cup olive oil
3 tbsp finely chopped hot peppers
6 cloves garlic, minced (or chopped)
6 green onions, thinly sliced
3 tbsp fresh lime or lemon juice
1/4 tsp each salt and pepper

Remove core top of tomatoes, then cut X in bottom of skin. Blanche tomatoes by dropping in boiling water for one minute. Drain, peel skins and remove seeds/excess juice. Chop in large chunky pieces and place in collander, stirring rapidly to force out remaining juice. Blot with paper towel then place in large bowl.

Heat oil over low heat in frypan, then saute peppers and garlic. Cover and simmer for 10-12 minutes, stirring every minute or two, until garlic is softened. Add onion, stir. Add tomatoes and stir. Add lime juice, salt and pepper.

Cool then freeze in serving sizes. To serve, thaw, then drain excess juice if neccessary, and serve!.