Start by heating the olive oil in a skillet over medium heat. Add the sliced onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute, until it softens and becomes fragrant. Be careful not to burn the garlic.

Add the chopped tomatoes and sliced serrano peppers to the skillet. Stir everything together, ensuring the tomatoes and peppers are coated in the oil. Allow the mixture to cook for about 10-12 minutes, stirring occasionally, until the tomatoes soften and start to release their juices. You’ll notice the tomatoes changing color to a deeper red.

Using a kitchen tool like a bean masher or potato masher, gently smash the tomatoes, peppers, and onions in the skillet until you reach your desired consistency. The texture should be chunky but cohesive. If you prefer a smoother salsa, you can blend the mixture slightly using an immersion blender.

Taste the salsa and add salt as needed. If you like a little extra kick, you can add more serrano peppers or even a pinch of smoked paprika for depth. Let the salsa simmer for an additional 3-5 minutes to allow the flavors to meld.

Remove the salsa from heat and let it cool slightly before serving. Enjoy it warm or at room temperature. Salsa Ranchera can be stored in an airtight container in the refrigerator for up to 5 days.