Roma tomatoes were basically made for this recipe. We are pretty sure nature thought about ranchero sauce and said, “you know what would be great for this sauce? Tomatoes with a lot of flesh and very few seeds or insides to scoop out.” That’s exactly how Roma tomatoes came to be. Probably.
6 medium size tomatoes
3-4 serrano or jalapeno chiles
1 large onion
Salt and pepper to taste
4 quarts water (for boiling)
4-5 cloves garlic
In a large pot, bring 4 quarts water to a boil
While waiting for the water to boil, core your tomatoes and take your knife and slice a small “x” on the bottom.
Peel onion, and cut core off bottom.
Cut the stems off chiles, and remove seeds and membranes if less heat is desired.
Once water is boiling, place ingredients in the pot and cook for 7-10 minutes.
Remove vegetables from pot and let cool. Set a cup of the water aside.
Remove the skins from the tomatoes, cut in half and scoop out the seeds. Cut tomatoes in a rough chop and set aside.
Cut onion into quarters and set aside. Cut chiles in half and set aside.
In a food processor, blender, or nutribullet, place ingredients and blend to desired consistency. I like mine smooth and not chunkier. I would advise against a chunky salsa consistency however.
Place ingredients back into pot and bring to a boil. Simmer on low for 10-12 minutes. If it gets too thick, add some of the reserved water.
Remove from heat and season with salt and pepper, and serve.