Several weeks ago, baked chicken quarters with a ranchera sauce was served at work and it was so delicious I researched on-line and in my many Mexican food cookbooks and found this recipe. It's not exactly the same as the one at work but I'm going to try and find the person who made it and get the recipe. For this salsa, it was just five fresh ingredients and a sprinkling of sea salt. I roasted Roma tomatoes cut in large chunks, along with chunks of onion, a few garlic cloves and a whole chili serrano. All of the vegetables are lightly coated in vegetable oil then roasted in a skillet on top of the stove. After 10 minutes or so, once they're lightly charred, they're put in a blended and whizzed with a little sea salt and lime juice. This was very flavorful and can be used for Huevos Rancheros or for tortilla chips and salsa.
