Roast the whole tomatoes and serranos in a preheated cast-iron skillet until their skins blacken. This method enhances their natural flavors, giving you a robust base for your salsa.
In another skillet, sauté the onions until they turn translucent. Add garlic for a hint of aromatic depth. Both of these will be folded into the salsa, imparting a chunky texture and layered taste.
Pulse the roasted tomatoes, serranos, and Worcestershire sauce until it’s just combined to keep it slightly chunky. Transfer the sauce into a pot with more olive oil and simmer the mixture to let the flavors meld together.
Stir in the sautéed onion, garlic, fresh cilantro, and salt for a burst of freshness and flavor. Enjoy your salsa ranchera immediately while warm, or let it chill for a few hours in the fridge. Happy eating!