Wash tomatoes and rinse cilantro. Set on a towel to dry.

Peel onion, cut off stems, and cut in half. Dice one half small (this will mix in at serving) and rough chop the other half. Measure out ⅛ c of rough-chopped onion and add to blender. 

Measure out ¼ c of diced onion and set aside. 

Cut out stems from the tomatoes and cut flesh into quarters. Add to blender.

Juice the limes or measure out the lime juice then add to blender.

Roughly chop or scissor the rinsed cilantro, stems and all, then add to blender.

Except for the diced onion, add all remaining ingredients to the blender.

Puree until smooth. 

Cilantro has a tendency to stick to the sides. You may need to pause to scrape down the sides of the blender and pulse again.

Pour into a glass serving bowl and stir in the diced onion. Add tortilla chips on the side or around the serving bowl.

Stir in optional chopped jalapeños at serving.

Add additional salt to taste. Eat at room temperature or chill for two hours before serving. 

Store in a glass container and keep in the fridge for up to 10 days. Stir each time you go to serve, as ingredients may separate.

Store any remaining onion separately in an air-tight container and place in fridge.