Ingredients

• 2 Tbsp. extra-virgin olive oil
• 6 plum tomatoes (about 2 lb.), cut into 1 1/2" pieces
• 1/4 small onion, chopped
• 1 garlic clove
• 1 serrano chile, coarsely chopped
• 1/2 cup cilantro leaves with tender stems
• 1 Tbsp. fresh lime juice
• Kosher salt

Instructions

1. Heat oil in a medium skillet over medium-high. Cook tomatoes, stirring occasionally, until slightly charred, 7–10 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until saucy and juices are thickened, 6–8 minutes. Let cool slightly.
2. Transfer tomatoes to a blender and add onion, garlic, chile, cilantro, and lime juice. Purée on high until mostly smooth but still with some texture; season salsa with salt.
3. Salsa can be made 2 days ahead. Cover and chill.