Step 1

Heat oil in a medium saucepan over medium. Add chiles and garlic and cook, stirring constantly, until lightly toasted and very fragrant, about 30 seconds. Add tomatoes and 1 cup water, increase heat to medium-high, and cook, stirring occasionally, until most of the liquid has evaporated and tomatoes are very tender, about 15 minutes.

Step 2

Season tomato mixture with salt. Using a potato masher, smash until the consistency of a chunky salsa. Let cool, then stir in lime juice.

Step 3

Do Ahead: Salsa (without lime juice) can be made 3 days ahead. Cover and chill. Add lime juice just before serving.