Currant Tomato Sauce for Fish

The many open-air restaurants and small eateries around Lake Catemaco always bring out a bowl of this lusty, garlicky sauce to eat with grilled or fried lake fish such as the perch-like mojarra.

For the authentic tachogobi of the lakeside cafés, the miniature tomatoes used to be crushed by hand and all the ingredients pounded or ground together in a stone mortar. I use a blender or food processor, but I make sure to stop while the mixture still has some texture.