Spicy Salsa Ranchera

Ingredients

• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves peeled
• 1 medium onion sliced
• 1 teaspoon salt 
• 3  serrano chile peppers 
• 1.8 lb tomatoes 

Equipment

• baking sheet
• oven
• blender
• aluminum foil

Directions

1. Broil 5 medium tomatoes (about 1 3/4 lb.); 3 serrano chile peppers; 2 garlic cloves, peeled; and 1 medium onion, sliced, on an aluminum foil-lined baking sheet 5 inches from heat 6 minutes on each side or until peppers are blistered.
2. Remove tomatoes, chile peppers, and garlic from baking sheet; broil onions 4 more minutes on each side.
3. Remove from oven; let stand 15 minutes.
4. Remove peels and stem ends from tomatoes and chile peppers.
5. Remove seeds from chile peppers. Pulse tomatoes, chile peppers, garlic, and onion in a blender 10 times or until chunky. Stir in 1 tsp. salt and 1/4 cup chopped fresh cilantro.