Directions

1. Preheat the grill to high heat, then clean and oil the grates well.

2. Place the tomatoes, tomatillos, onion, and serranos in a large bowl. Add 1 teaspoon of the oil and a hefty pinch of salt and toss to combine. Lay the vegetables, along with the ¼ head of garlic, all on the grill and allow them to cook, turning as needed, until they are all completely charred on the outside, 6 to 8 minutes total. Once charred, return them to the bowl.

3. Cut the root end from the onions and discard them. If you want your sauces less spicy, remove the seeds from the serranos. Squeeze each clove of garlic out of its skin.

For the Salsa Ranchera

1. Roughly chop half of the onion and one of the serranos. Finely chop half of the cilantro.

2. Add two of the garlic cloves, the serrano and a pinch of salt to a molcajete and grind to a rough paste. Add the chopped onion and grind so some is mashed up and some is chunky. Add the tomatoes and grind to a rustic consistency.

3. Mix in the cilantro and 1 tablespoon neutral oil and stir well. Season with salt to taste.

For the Salsa Verde

1. Roughly chop half of the onion and one of the serranos. Finely chop half of the cilantro.

2. Add two of the garlic cloves, the serrano and a pinch of salt to a molcajete and grind to a rough paste. Add the chopped onion and grind so some is mashed up and some is chunky. Add the tomatillos and grind to a rustic consistency.

3. Mix in the cilantro, 1 tablespoon of the neutral oil, and 2 tablespoons water and stir well. Season with salt to taste.