Salsa Ranchera

Ingredients

• 2 garlic cloves, peeled and roughly chopped
• 2 lb (about 4 large) tomatoes, broiled whole and unpeeled
• 5 chiles serranos (Capsicum annuum var. serranum), broiled
• 2 tablespoons safflower oil
• 2 heaped tablespoons white onion, finely chopped
• ½ teaspoon sea salt, or to taste

Method

1. 1
   Broil the tomatoes and chiles serranos on a comal or under an oven broiler set to high (approximately 260°C / 500°F) until the skins are blistered and dark in spots, turning once. Do not peel.
2. 2
   Transfer the broiled tomatoes, chiles, and any collected juices to a blender. Add the chopped garlic. Pulse to a slightly textured consistency — not smooth.
3. 3
   Heat the safflower oil in a heavy pan over medium heat. Add the onion and cook, stirring, until translucent, about 3 minutes.
4. 4
   Raise the heat to high. Add the blended sauce and salt all at once. The sauce will spatter.
5. 5
   Cook over high heat, scraping the bottom of the pan frequently, until the sauce has reduced, thickened slightly, and darkened in color — approximately 8 minutes.
6. 6
   Taste and adjust salt. Serve warm or at room temperature alongside eggs, grilled meats, or beans.