- 4 large beefsteak tomatoes, cut into chunks
- 1/2 serrano chile
- 1/8 red onion
- One 2-inch stalk of lemongrass, coarsely chopped
- Large pinch of salt
- 2 ounces fresh orange juice
- In a food processor, combine the tomatoes, chile, onion, lemongrass and salt; puree until smooth. Pour the puree into a cheesecloth-lined strainer set over a bowl and refrigerate overnight. Discard the pulp. Add the orange juice to the mixture and refrigerate for up to 1 day.