Cut the tip off the chiles and remove most of the seeds.

In a large skillet, add some olive oil and the tomatoes.

Cook the tomatoes over high heat, for about 5 minutes.

Remove the tomatoes from the skillet, let them cool and remove their skin. Squeeze the tomatoes and remove most of the juice, set aside.

Add the chiles and garlic clove to the same skillet you cooked the tomatoes in and sauté for about 20 seconds.

Place the chiles, garlic, raw onion, and tomato juice in a food processor and blend until smooth. Add the tomatoes and pulse several times.

Serve in a bowl, add some fresh cilantro, lime juice, and salt.

Refrigerate for about an hour before serving. Serve with chips and Enjoy!