- 4 Roma tomatoes, cored and quartered
- 1 to 2 serrano chiles, stemmed, seeded if desired, and sliced
- Juice of 1 to 2 limes
- 1 teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
- Combine all of the ingredients in a blender and puree until smooth. Store in a covered container in the refrigerator no longer than a day.