Photo: Annabelle Breakey; Styling: Randy Mon
YieldsMakes about 2 cups (serving size: 1/4 cup)
Time: 15 minutes. If using for huevos rancheros, make the salsa first and keep it warm while you make the eggs.

How to Make It

Step 1
1

Put onion with oil in a medium pot over medium heat and cook until onion softens, about 5 minutes. Meanwhile, put tomatoes, garlic, and chiles in a blender and pulse a few times (leave the mixture a little chunky).

Step 2
2

Pour tomato mixture into pot with onions and cook 5 minutes over high heat to thicken. Taste and add hot sauce if you like.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 2 tablespoons canola oil
 1/2 white onion, finely chopped
 2 cups canned fire-roasted tomatoes (such as Muir Glen brand)
 2 garlic cloves, minced
 2 serrano chiles, toasted all over in a dry skillet, stemmed, and finely chopped
  Mexican-style hot sauce (optional)

Directions

Step 1
1

Put onion with oil in a medium pot over medium heat and cook until onion softens, about 5 minutes. Meanwhile, put tomatoes, garlic, and chiles in a blender and pulse a few times (leave the mixture a little chunky).

Step 2
2

Pour tomato mixture into pot with onions and cook 5 minutes over high heat to thicken. Taste and add hot sauce if you like.

Step 3
3

Note: Nutritional analysis is per serving.

Salsa Ranchera (Ranch-Style Sauce)