Salsa Ranchera

Ingredients

• 2 pounds ripe Roma tomatoes
• 3 tablespoons vegetable oil
• 1/2 cup finely chopped white onion
• 2 garlic cloves (finely chopped)
• 1 or 2 jalapeño or serrano chiles (chopped)
• 1 cup chicken broth or water (or more if needed)
• 1/2 teaspoon kosher or coarse sea salt (or to taste)

Directions

1. Broil or griddle-roast the tomatoes until blackened and very soft. Cool, then chop them while retaining all juices and seeds.
2. Sauté the onion until tender; add garlic briefly, followed by the chile.
3. Raise the heat, add the tomatoes, and cook 6–8 minutes.
4. Stir in broth and salt and cook another 8–10 minutes, adding broth as needed for a thick but loose consistency.