In a large mixing bowl, clean the squid under running water to clean them. Remove the head along with the innards and feel for a hard, clear, and plastic-like filament, tug it and pull it out. Set the squid and the tentacles aside.
In a shallow frypan, heat the oil and sauté the garlic, onion and tomatoes in medium heat for 2-3 minutes or until fragrant. Add in the squid meat, head, and tentacles and sauté for 1 minute.
Add in the vinegar, soy sauce, and water. Simmer it for 5 minutes. Do not simmer it for a long time to prevent the squid from getting a gummy texture.
Add in the green chilies and simmer for 2-3 minutes to give it a spicy kick.
Serve alongside steaming white rice.
Recipe by Maputing Cooking at https://maputingcooking.com/recipe/adobong-pusit-recipe/