Salsas
Salsa Ranchera
2 cloves garlic, peeled and chopped
2 lbs. (about 4 large) tomatoes, broiled
5 Serrano chiles, broiled
2 Tbs. Safflower oil
2 heaped Tbs. finely chopped white onion
1/2 tsp. (or to taste) sea salt
Put the garlic, unpeeled tomatoes, and fresh chiles in to the blender jar and blend to a slightly textured sauce.
Set aside.
Heat the oil in a heavy frying pan, add the onion and cook gently until translucent-about 3 minutes.
Add the blended ingredients and salt - cook over high,
scraping the bottom of the pan from time to time, until slightly reduced and thickened - about 8 minutes.
There will be flecks of brown in the sauce; that's OK, it means flavor and looks more interesting.
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