Combine the tomatoes, onion, bell pepper, chiles, salt, and a few grinds of black pepper in a 10-inch ovenproof skillet, add the water, and place over high heat. Bring to a boil, then reduce the heat to a steady simmer and stir in the vinegar. Cook, uncovered, until the mixture is reduced to a semi-thick sauce, about 20 minutes if using canned tomatoes, 25 to 30 minutes if using fresh tomatoes.