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Ingredients
4-5 medium tomatoes, cored
1 tablespoon oil
1 jalapeno pepper sliced into strips
1/4 medium onion, thinly sliced
1 clove garlic, sliced
1/2 cup fresh cilantro, washed
juice of 1/2 lime
1 teaspoon kosher salt, or to taste
black pepper, to tasts
Directions
- Place the tomatoes in a saucepan full of water. Boil until soft and skin is falling off, about 5 minutes. Place in a fine-mesh sieve to allow some of the tomato liquid to drain. When cool enough, remove the skins.
- While the tomatoes are boiling, heat the oil over medium high heat in a small frying pan. Add the onions and jalapeno in a single layer. Allow to cook without stirring until the onions are a rich brown, about 4-5 minutes. Stir and cook another 3-4 minutes.
- Place the drained tomatoes into a blender. Add the cooked onions/peppers and cooking oil. Add cilantro, lime juice, garlic, salt, and pepper. Blend until just slightly chunky. If you prefer larger cilantro leaves, add them after blending the other ingredients most of the way. Add additional salt if needed.