From Rick Martinez. I haven’t made this yet, but it’s on the short list.
6 tablespoons extra-virgin olive oil
4 medium white onions (3 lb/1.4 kg), sliced
4 garlic cloves, sliced
10 chiles serranos (7 oz/200 g), stemmed and sliced
1 tablespoon Diamond Crystal kosher salt (0.4 oz/12 g), plus more to taste
In a large pot, combine the oil, onions, garlic, serranos, and salt and cook over medium heat, stirring occasionally, until the onion is deep golden brown and very soft, 35 to 40 minutes. Add ½ cup water to deglaze the pan, scraping up any browned bits from the bottom of the pan and cook until most of the water has evaporated, about 2 minutes. (Optional: Transfer to a blender and purée until spreadable but still a little chunky.) Taste and season with more salt if desired. The salsa can be made up to 5 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month.
6 tablespoons extra-virgin olive oil
4 medium white onions (3 lb/1.4 kg), sliced
4 garlic cloves, sliced
10 chiles serranos (7 oz/200 g), stemmed and sliced
1 tablespoon Diamond Crystal kosher salt (0.4 oz/12 g), plus more to taste
In a large pot, combine the oil, onions, garlic, serranos, and salt and cook over medium heat, stirring occasionally, until the onion is deep golden brown and very soft, 35 to 40 minutes. Add ½ cup water to deglaze the pan, scraping up any browned bits from the bottom of the pan and cook until most of the water has evaporated, about 2 minutes. (Optional: Transfer to a blender and purée until spreadable but still a little chunky.) Taste and season with more salt if desired. The salsa can be made up to 5 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month.
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