Salsa Mexicana

2 Tbsp olive oil

1 white onion, chopped

2 serrano chiles, stemmed, seeded, veins removed (for a spicier salsa don’t devein chilies), and chopped

2 garlic cloves, chopped

5 Roma tomatoes chopped

¼ cup cilantro leaves, minced

1 tsp sea salt, plus more as needed

Warm the oil in a small saucepan over medium heat until it’s hot. Add the onion and chiles and sauté until the onion is translucent. Add the garlic and tomatoes and cook for about 10 minutes.

Transfer the vegetables to a blender and blend until completely pureed or desired thickness. Return the mixture to the pan and simmer over low heat until the sauce has reduced by about one-third. Add the cilantro and salt. Taste and add more salt if needed.

This salsa is traditionally served hot, but can be served cool as well. It can be stored in a sealed container in the refrigerator for up to 5 days.