Chile Dip - cooking recipe

Ingredients

1 garlic clove
1/2 tsp. salt
1 (1 lb.) canned peeled whole tomatoes
3 slices bacon
2 medium onions, finely chopped
3 chilies, roasted, peeled and chopped or 6 Tbsp. canned chopped green chilies
1/2 tsp. sugar
hot pepper sauce to taste
4 oz. sharp Cheddar cheese, shredded (1 c.)

Preparation

In small bowl, mash garlic and salt to a paste.
Drain tomatoes, reserving liquid.
Chop tomatoes.
Slice bacon crosswise.
Brown in large skillet over medium heat.
Add garlic paste and onions; cook until onions are golden.
Add chopped tomatoes, reserved liquid, chilies and sugar.
Stir over medium-low heat 15 minutes.
Add hot pepper sauce to taste.
Turn into a heated 1-quart casserole dish and top with cheese.
Makes 2 cups of dip.