Ingredients
1 cup serrano peppers
1 head of garlic
Olive oil for coating
Course salt
28 oz. can whole tomatoes
1/3 of a bunch of cilantro
2 tbsp. olive oil
Juice of 1-2 limes
Preparation
Cut the top off the garlic. Lightly coat garlic and peppers with olive oil. Roast at 225 F for 45 minutes, then let cool. Squeeze the garlic to remove the peeling. Cut the tops off the peppers, and remove the seeds. Add garlic, peppers, tomatoes and cilantro to a food processor. While the food processor is running, add 2 tbsp. olive oil. Process until it reaches the consistancy that you like. Add lime juice and salt to taste. Serve with tortilla chips.
