4 Roma Tomatoes (ripe is best)
2 garlic cloves (more is desired)
1/3 cup cilantro (washed and dried)
1 lime (juiced)
1/4 tsp Himalayan salt
1/4 tsp fresh ground pepper
1/4 cup water
1/2 tsp extra virgin olive oil
1/8 tsp red pepper flakes (optional)
Cut roma tomatoes in half and place in a pot with water covering about 1/4 of the tomatoes from the bottom. Cook with water gently simmering for about 4 minutes. Flip tomatoes and cook for 4 more mintutes. Remove from pot. With a utensil or after tomatoes have cooled, the peel should be easy to remove.
Place all ingredients in a food processor and blend or pulse to desired consistency.
You may choose to process garlic and cilantro first and then add remaining ingredients to ensure these are finely chopped.
Vary the pepper depending on desired spiciness. Habenero pepper makes it extra spicy!
Lexi's Clean Kitchen