Ingredients

4-8 Dried mild chilis (I like Ristra, but other varieties are fine too)

2 cloves Garlic

2-4 medium Tomatoes

1 Jalapeno

1 White Onion

Cilantro

Lime Juice

Salt to taste

Preparation

  1. Toast chilis in a pan over medium heat until browned/crispy. (Intact chilis will inflate.) Soak in water for a few hours.

  2. Cut Tomatoes and Jalapenos in half and slice onion into 1/4-inch slices. Toss with garlic cloves in olive oil and place in oven at 425 for 40 minutes. Garlic will be done first (20?); then onion (25?); then jalapeno (30?)

  3. Remove skins from tomatoes and jalapenos. Place all in a blender and blend.

  4. Stir in chopped cilantro and lime juice.

  5. Add salt to taste and serve