2 large Heirloom Tomatoes (of any variety), cored and chopped

1/2 sweet Yellow Onion, chopped

the Brine from one jar of Gordy’s Hot Chili Spears

1/4 cup Olive Oil

flaked Sea Salt and Pepper to taste

Cilantro (optional)

In a blender, puree the tomatoes, onion, salt + pepper until just mixed.

Add Hot Chili Brine and olive oil, and blend until desired consistency is reached.

Transfer to a bowl and refrigerate, 30 minutes up to overnight.

Serve garnished with cilantro, and drizzled with olive oil.