Ingredients for 1 servings:
1. 1 -2 tablespoon extra virgin olive oil
2. 12 small medium roma tomatoes
3. 5 jalapeno peppers
4. 5 serrano peppers
5. 5 habanero peppers
6. 1 medium onion, quartered
7. 2 garlic cloves, in husk
8. 1 teaspoon cumin
9. 1/4 cup chopped cilantro
10. 1 lime

Directions:
1. Peel and quarter the onion then put on cookie sheet.
2. Place all remaining ingredients on the cookie sheet.
3. Drizzle the EVOO over everything. Using your hands, make sure everything is coated nicely.
4. Roast in the oven for about 15 minutes. (I use a convection oven and watch for the tomatoes to split. Keep a close eye on the habaneros as they burn easily. You might need to turn them halfway through.).
5. Let everything cool.
6. Core tomatoes, cut stems off peppers, and dehusk garlic.
7. Put everything in a food processor with cumin, chopped cilantro, and lime juice.
8. Grab a chip and dip!

Enjoy your meal!