Name: Salsa Ranchera
Cook time: 20 min
Total time: 10 1/2 hr
Yield: Makes about 4 cups
Ingredients: 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

"When a friend celebrated her birthday at El Teddy's in New York City's TriBeCa, I really enjoyed trying the innovative dishes there," says Thea DeSando of New York, New York. "But the one thing I couldn't get enough of was the salsa—smoky and full of tomato flavor. Is there any way you can get the recipe?"

Cooks' note:

•Salsa keeps, covered and chilled, 3 days.

Recipe notes

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