• a handful of washed/dried cilantro (it doesn't take more than just what you can fit in your hand)
• 10 pickled jalapeno slices
• 2 Tbsp pickled jalapeno juice
• 1 can rotel
• 2 cloves garlic, minced in a garlic press
• 1/2-1 tsp salt
• 1/2 tsp freshly ground black pepper

1. Add everything in to blender in the order listed. Pulse in blender and wait a minute or two for any big pieces to settle to the bottom and then pulse a little more. It is always hotter the second day.

I don't measure any of this, I just eyeball everything