Ingredients

• 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

Instructions

1. 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.
2. Dip can be made in advance and refrigerated, covered, up to 2 days.