In a large 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 aside squid and tentacles.
In a shallow pan, heat the oil and saute the garlic, onion and tomatoes in a medium heat for 3 minutes or until brown.
Add the squid meat, head and tentacles saute for 2 minutes.
Add the vinegar, soy sauce and water. Simmer it for 5 minutes.
Do not simmer the squid for a long time to avoid gummy texture.
Add in the green chilies or Bell pepper and simmer for 3 minutes to give it a spicy kick.
Serve with hot white rice.