Mexican chili sauce

1

Remove the stems, seeds, and cut the tomatoes into 1 cm tomato slices. Remove the seeds from the tomatoes and cut them across the middle. Hold the tomatoes with both hands and squeeze them gently. Shake them again, and the seeds will come out.

2

Cut onions smaller than tomatoes, and cut peppers smaller. Chop the garlic and coriander, put all the chopped ingredients in a bowl and stir well.

3

Put it in a bottle, cover it, and put it in the refrigerator. It can be stored for a long time. You can eat it when it is cooked, or you can use it to make salads, scrambled eggs, etc.

1. It is best to use Roma tomatoes so it won't be too watery. You can also use ordinary round tomatoes; they have a bit more moisture but it won't affect the taste. 2. It is best to wear gloves when cutting chili peppers. Placing a bowl of water nearby when cutting onions is said to reduce that pungent smell. 3. Actually, making this requires no special skill, and the amount of ingredients can be increased or decreased according to your taste. We made double the amount, using three medium-sized onions. If you feel it is not spicy enough after making it, you can add more chili peppers; if you like the taste of cilantro, you can also increase the amount.