2 cloves garlic, finely chopped
1 medium onion, finely chopped
2 (14 oz / 400 g) cans of crushed tomatos
2 cups chicken bouillon stock
1 (3.5 oz / 100 g) can green chiles, diced
1/4 cup olive oil
2 Tbs red wine vinegar
2 Tbs lemon juice
salt and pepper
Mix all ingredients in a bowl and set aside to marinate for at least 30 minutes.
Serve with toasted bread.