Salsa Ranchera
from The Art of Mexican Cooking by Diana Kennedy

Salsa ranchera, or "ranch-style sauce," is made with tomatoes, various chilies, and spices. Typically served warm, it possesses a thick, soupy quality. Though it contains none, it imparts a characteristic flavor reminiscent of black pepper.

This recipe is a good basic tomato sauce used for Huevos Rancheros or for seasoning shredded meat to be used for tacos, burritos, etc.

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
½ 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 and cook over high heat, 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.