Slice the potatoes about a ½-¾cm thick. Cover the bottom of a large heavy based pan with oil and place on a low-med heat and put in the garlic, cook for a minute or so. Slice the jalepeno's down middle and put in pan and continue to cook for another minute.
Add all the tomatoes and salt and put sliced spuds in pan and boil rapidly for 25 minutes. Using a wooden spoon make sure potatoes don't stick to bottom of pan every 5 minutes or so. When the potatoes are soft, serve.
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