Ingredients

- Pickled Serrano peppers (or your favorite pepper)
- 1 x 14.5 oz can fire roasted diced tomatoes
- one tablespoon agave nectar or clear corn syrup, or simple syrup
- one heaping tablespoon of cilantro paste or two level tablespoons fresh cilantro
- 1/8 tsp sea salt
- 1 tsp fresh lime juice
- 1/8 tsp powdered garlic
- 1/4 tsp powdered onion
- 2 tbsp V8 veg juice


Directions

Stem peppers. Use one for mild, three for medium and six for hot. Combine all ingredients in a blender or food processor. You can also use an immersion blender in the final container. Process until it reaches your desired consistency. Pour into a glass container that will hold at least 16 fl oz. Refrigerate at least two hours before eating to allow flavors to marry.