Ranch Sauce

• 2 garlic cloves, peeled and roughly chopped
• 2 pounds (900 g) tomatoes, broiled (see Notes)
• 5 chiles serranos, broiled and roughly chopped (see Notes)
• 2 tablespoons safflower oil
• 2 heaped tablespoons finely chopped white onion
• 1/2 teaspoon (or to taste) sea salt

1. Put the garlic, unpeeled tomatoes, and chiles into a blender jar and blend to a slightly textured sauce.
2. Set aside.
3. Heat the oil in a heavy frying pan, add the onion, and cook gently until translucent-about 3 minutes.
4. 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.
5. There will be flecks of brown in the sauce thats okay; it means flavor and looks more interesting.

garlic, chiles serranos, safflower oil, white onion, salt

Taken from www.cookstr.com/recipes/ldquoranchrdquo-sauce (may not work)