8-10 diced roma tomatoes, 2 28oz cans of hearts of palm ( fresh if you can find. cebolla verde,raw sugar,vinegar, hot chilies ( not sure what chilies are available?).place under broiler & char. cool. use with any fish dish. I used to use it with grilled swordfish or pargo rojo & called it Mambo sauce. Im trapped at home in thawing Michigan. car in shop! so cooking on paper. enjoy! any requests??