2 28 oz can tomatoes

8 garlic gloved not peeled

4 large jalapeno peppers

2 tsp cumin

1 cup fresh parsley chopped

1 white onion chopped

2 limes fresh squeezed

4 tsp salt

 

Pan roast garlic & jalapeno peppers on medium heat, until skins of peppers are darkened on all sides

Peel Garlic

Cut stems off peppers

 

Place all ingredients in blender

Blend till nice & creamy

Refrigerate to marinate