Ingredients

Let’s Cook!

• 1
  Remove the eye out of the tomatoes. On the back of the skin cut superficially in the shape of a cross. Heat a deep pot with boiling water and submerge the tomatoes. Cook for about 20 seconds, long enough to remove the skin easily. Let cool. Remove the skin from the tomatoes, cut them in half, remove the seeds, save the juices and cut them into small cubes.
  
• 2
  In a pot, sauté the garlic with the onion and the chili pepper. Add the cumin and cook for a few seconds. Add the tomatoes with their juices, salt, bring to a boil and cook slowly for about 15 minutes.
• 3
  Blend half of the sauce so that it thickens. If you want it thicker, leave the pot uncovered to cook for a few minutes so that some of the liquid evaporates. Add the cilantro, cook for 2 minutes and turn off the heat. Let cool and refrigerate if you do not consume it immediately.
• 4
  Serve with chips, nachos, accompany meats, whatever you like it. https://youtu.be/9ziVqbVr3Ts