Salsa Ranchera

Ingredients

• 2 pounds roma tomatoes
• 6 ounces white onion – thickly sliced
• 2 chiles serrano chile
• 2 cloves garlic – unpeeled
• 1 tbsp vegetable oil
• 1.25 tsp kosher salt

Instructions

1. Heat a heavy skillet or comal over medium-high. Lay the tomatoes, onion, serranos, and garlic in the dry pan and char, turning occasionally, until blistered and softened; remove pieces as they finish: tomatoes 10–15 minutes, serranos 6–8 minutes, onion 8–10 minutes, garlic 5–6 minutes.
2. Let cool briefly. Peel the cloves, remove chile stems, trim tomato cores, and slip off only the loosest tomato skins if desired. Transfer everything, with any juices, to a blender and blend to a coarse sauce (or smoother, to taste).
3. Heat the vegetable oil in the same skillet over medium until shimmering. Carefully pour in the blended sauce—it will sputter—and cook, stirring occasionally, 8–12 minutes until thickened to a spoon-coating consistency and glossy.
4. Season with the kosher salt and simmer 1 minute more. Use warm, or cool to room temperature before refrigerating.