Salsa Ranchera

1. 1

   Preheat oven to 400F.

2. 2

   Arrange 2 onion quarters and 2 pounds tomatoes in a small roasting pan and drizzle with 1/4 cup oil.

3. 3

   Arrange remaining 1 pound tomatoes in a small baking pan and drizzle with remaining 1/4 cup oil.

4. 4

   Bake both pans of tomatoes in upper and lower thirds of oven, switching position of pans after 45 minutes, until browned, about 1 1/2 hours.

5. 5

   Remove roasting pan and continue baking small pan of tomatoes until blackened, about 30 minutes more.

6. 6

   Transfer all roasted tomatoes (do not peel) and onions with a slotted spoon to a food processor, discarding liquid in pans.

7. 7

   If your processor is small, do this in 2 batches.

8. 8

   Pulse until coarsely chopped.

9. 9

   (Alternatively, you can chop with an immersion blender in a deep container.)

10. 10

    Chop remaining 2 onion quarters and stir together with tomato mixture, serrano, cilantro, and vinegar.

11. 11

    Season with salt and chill, covered, at least 8 hours to blend flavors.

12. 12

    Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.