4 serrano peppers
1 jalapeño pepper
2 tomatoes
1 lime, juiced
1 teaspoon salt
some cilantro
Remove the seeds from the peppers. Blanch and remove seeds and skin from the tomatoes. Juice the lime.
In a food processor, blender, or (my favorite) Magic Bullet, blend the peppers thoroughly. Add tomatoes, lime juice, salt, and cilantro, and blend together.
Enjoy!
Best chip for dipping: El Milagro Mexican Kitchen style no salt tortilla chips. Non-GMO. No preservatives, coloring, or additives.