- 4 medium plum tomatoes, seeded and quartered
- 1/4 cup coarsely chopped Spanish onion
- 1/2 medium jalapeño pepper, seeded, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice, plus more to taste
- 1/3 cup olive oil
- In food processor fitted with metal blade, pulse all ingredients until puréed. Transfer to bowl, season with salt and freshly ground black pepper, and add more lime juice if desired.
- Dip can be made in advance and refrigerated, covered, up to 2 days.