Yield: 8-12
  • 2 lbs red ripe tomatoes
  • 1 large cucumber, peeled
  • 2-3 New Mexico chiles (anaheim or other light green pepper)
  • 1 small yellow onion
  • 1 clove garlic
  • 1 28oz can whole plum tomatoes (I like Muir Glen fire roasted)
  • juice of 2 limes
  • 1-2 tbl kosher salt (if using fine salt, start with half this amount)
  • black pepper
  • ½ cup extra virgin olive oil
  1. Puree everything except olive oil in a food processor or blender - let run a minute or two to really get it smooth. You will probably need to do this in two batches so just roughly divide everything in half.
  2. Once smooth, slowly drizzle olive oil into the mixer while it is running (again if doing in batches, divide olive oil as well).
  3. Season with more salt and pepper to taste. Chill for a few hours before serving. This keeps very nicely in an airtight container in the fridge for 3-4 days.
  4. Serve with some avocado and crusty bread for dipping.
Recipe by Eat Some Wear Some at