Salsa Cauda

Recipe from: Jessie
Servings: About 2 cups

4 plum tomatoes, cored and quartered
2 serrano chiles, stemmed, seeded, and sliced
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
1/2 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 for no more than 1 day.