Cut the tortillas into triangles
Dry them overnight or in a dehydrator
Fry them in batches for two to three minutes until golden and crispy
Drain and season with salt
Roast the tomatoes, pepper, onion and garlic
Add everything into a blender with lime juice, tomato sauce, cilantro, cumin and salt
Pulse until you reach the desired consistency
Serve the totopos with the salsa
