Ingredients
4 medium ripe tomatoes, chopped
2–3 jalapeños or serrano peppers, chopped (adjust to heat preference)
2 cloves garlic
¼ small white onion, chopped
1 tablespoon vegetable oil
½ cup water
1 tablespoon fresh lime juice
½ teaspoon salt (or to taste)
Optional: handful fresh cilantro
Instructions
In a blender, combine tomatoes, peppers, garlic, onion, and water. Blend until smooth. Heat oil in a saucepan over medium heat. Carefully pour in the blended mixture and bring to a gentle simmer. Cook for 10–15 minutes, stirring occasionally, until slightly thickened and deepened in color. Remove from heat and stir in lime juice and salt. Add cilantro if desired and blend briefly for a smoother texture. Let cool before serving. Store in the refrigerator for up to one week.