1 1/2 pounds fresh plum tomatoes, peeled, cored and seeded
1 jalapeño chile, trimmed and seeded (or to taste)
1 cup chopped red onions
1 tablespoon minced garlic
2 teaspoons chopped fresh cilantro
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup olive oil
Combine the tomatoes, chile, onions, garlic, and cilantro in the bowl of a food processor fitted with the metal blade. Process, using quick on-and-off turns, until the mixture is almost smooth.
Scrape the tomato mixture into a serving bowl. Stir in the orange and lime juices. Add the olive oil, whisking to blend. Season with salt and pepper and serve.
The sauce may also be stored, tightly covered and refrigerated, for up to 1 week.