- 2 cans diced tomatoes
- 1/2 small roasted onions (I prefer red)
- 1 small roasted garlic clove
- 1/2 bunch of cilantro
- 1 or 2 canned jalepeno or serrano peppers
- 2 spoons of the jalepeno juice
- 2 spoons of EVOO
- salt to taste
Directions:
- Roast onion and garlic over an open (stove) fire by sticking them on a fork and turning them continuously.
- Chop the onions, garlic, and peppers with some juice in the food processor, but not too finely.
- Add the tomatoes, cilantro, salt, and EVOO.
- Chop all of the ingredients very little to make it chunky.
- Enjoy with chips!