Huevos rancheros con longaniza

Prepare the ranchera salsa: On a comal or heavy skillet, char the Roma tomatoes, Serrano peppers, white onion, and garlic cloves until softened and slightly blackened. This should take about 10-15 minutes, turning occasionally.

Transfer the charred Roma tomatoes, Serrano peppers, white onion, and garlic cloves to a blender. Add 15g of Fresh cilantro and 3g of Salt. Blend until smooth. If the salsa is too thick, add a small amount of water.

Heat 15g of Vegetable oil in a saucepan over medium heat. Pour the blended salsa into the hot oil and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the salsa has thickened slightly and the flavors have melded. Taste and adjust Salt if needed. Keep warm.