Ranchero Salsa

Ingredients

• 2 pounds roma tomatoes
• 3 serrano chiles
• 4 ounces white onion
• 2 cloves garlic
• 1 teaspoon kosher salt
• 0.25 teaspoon mexican oregano
• 1 tablespoon vegetable oil
• 0.25 cup water

Instructions

1. Rinse and dry the roma tomatoes and serrano chiles; trim and quarter the white onion; leave the garlic cloves in their skins.
2. Heat a dry comal or cast-iron skillet over medium-high (or set an oven broiler). Char the prepped vegetables, turning occasionally, until the skins blister and blacken in spots and the flesh softens: 6–8 minutes for the garlic and chiles, 8–10 minutes for the onion, and 10–12 minutes for the tomatoes (tomatoes should be collapsed and juicy). Slip the skins off the garlic.
3. Transfer everything to a blender; add the kosher salt and Mexican oregano, then blend to a coarse puree (leave some texture for a rustic finish).
4. Warm the vegetable oil in a medium saucepan over medium heat until shimmering. Carefully pour in the puree (it may sputter) and simmer, stirring often, until the salsa darkens slightly and thickens to a spoon-coating consistency, 8–12 minutes. If it tightens too much, stir in the water to loosen. Taste and adjust seasoning as needed.
5. Serve warm with huevos rancheros, chilaquiles, tacos, or grilled meats, or cool and refrigerate up to 5 days (the flavor deepens by the next day).