Servings: Serves 8

5 medium sized roma tomatoes 5 medium sized roma tomatoes
2 cloves of garlic 2 cloves of garlic
2-3 jalapenos 2 to 3 jalapenos
dash of sea salt dash of sea salt
¼ to ½ bunch cilantro ¼ to ½ bunch cilantro

In double broiler, cook the tomatoes and jalapenos until skin on tomatoes begins to crack/peel.
Place all ingredients in blender. Mash down with wooden spoon to loosen tomatoes. Pulse until desired consistency is reached.
Serve with homemade tortilla chips: subheading: Serve with homemade tortilla chips:
To make homemade chips, use the white flour small tortilla rounds. Using a pizza cutter, slice them into triangles. Heat about 1 inch of canola oil in saute pan. When oil is heated (will sizzle when splashed with a drip of water), gently place about 6 triangles in pan. Watch carefully and turn them when they begin to brown. Using strainer spoon, remove from pan and place on baking sheet. Cook in batches until all done. Gently sprinkle with some coarse sea salt. Best served when still hot -- can keep warm in the oven (set to 100F).