Submitted by Mindy Gault
- 1 garlic head (about 10–12 cloves, peeled)
- 1–2 jalapenos (depending on your desired spice level)
- 1 medium onion, quartered
- ½ C cilantro leaves
- Juice of 1 lime
- 1 tsp salt
- 28 oz can peeled whole tomatoes
Place garlic cloves, jalapenos and onion on cookie sheet and broil until charred, then flip and broil on the other side. Remove jalapeno seeds if you do not like it spicy.
While this is broiling, pull off cilantro leaves and place in food processor with lime juice and salt.
Add charred veggies and pulse until fine. Add tomatoes and pulse again until fine.
Serve with tortilla chips. Makes 4 cups.