I warned you there would be food involved.
4-6 large tomatoes
4-5 large jalapenos
1 medium onion
6 cloves garlic
Fresh cilantro (about 1/4 cup chopped)
salt & pepper to taste
One half of a fresh lime or half teaspoon lime juice
** A food processor will help if you have one. If not, chop everything really small. **
Blanch and peel tomatoes. Score a shallow cross on the bottom of each tomato. Place in boiling water until skin begins to come off. Then soak in ice cold water until cool. Remove skins and cut into chunks.
Halve jalapenos (Deseed for less spicy sauce. Leave the seeds in for the real hot stuff). Chop onion into manageable chunks.
Peel garlic cloves.
Place all of the above in a food processor until desired chunkiness is achieved. Some people prefer bigger pieces. I prefer mine on the small side.
Put everything into a sauce pot then add salt, pepper, and lime juice (add 1/2 teaspoon sugar for milder sauce). Bring to a boil. Reduce heat and let simmer for at least 15 minutes. Stir occasionally. At the end of 15 minutes, if your sauce is still too chunky, use a potato smasher and cook for 5 more minutes.
Place in jars or plastic containers and refrigerate. Keeps for about a week.
Serve heated for best results.
You know what they say…”some like it hot!”