Salsa Ranchera

• 1 medium white onion, quartered
• 3 lb ripe medium tomatoes, cored
• 1/2 cup olive oil
• 1 fresh serrano chile, chopped, including seeds
• 1/2 cup chopped fresh cilantro
• 3 tablespoons red-wine vinegar
• Accompaniment: corn tortilla chips

1. Preheat oven to 400F.
2. Arrange 2 onion quarters and 2 pounds tomatoes in a small roasting pan and drizzle with 1/4 cup oil.
3. Arrange remaining 1 pound tomatoes in a small baking pan and drizzle with remaining 1/4 cup oil.
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. Remove roasting pan and continue baking small pan of tomatoes until blackened, about 30 minutes more.
6. Transfer all roasted tomatoes (do not peel) and onions with a slotted spoon to a food processor, discarding liquid in pans.
7. If your processor is small, do this in 2 batches.
8. Pulse until coarsely chopped.
9. (Alternatively, you can chop with an immersion blender in a deep container.)
10. Chop remaining 2 onion quarters and stir together with tomato mixture, serrano, cilantro, and vinegar.
11. Season with salt and chill, covered, at least 8 hours to blend flavors.
12. Bring to room temperature before serving.

white onion, tomatoes, olive oil, serrano chile, fresh cilantro, redwine vinegar, accompaniment

Taken from www.epicurious.com/recipes/food/views/salsa-ranchera-103852 (may not work)