- 2 medium tomatoes (about 1 1/4 lbs)
- 2 cloves garlic
- 1 to 2 jalapeño peppers (depending on heat), stemmed and seeded
- 1 to 2 dried chile de arbol, stemmed and crushed
- 1 tablespoon lime juice
- 1 1/2 teaspoons kosher salt
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped cilantro
- 1/3 cup finely chopped red onion, rinsed in cool water and drained
- Bring a medium pot of water to a boil and cook tomatoes and garlic 2 minutes. Drain and rinse with cool water. Peel and core tomatoes.
- In a food processor or blender, blend first seven ingredients until mostly smooth. Transfer tomato mixture to a mixing bowl and fold in cilantro and onion. Taste, adjust seasoning, and serve.