Ranchero Sauce

Ingredients

• 3 lbs Vine ripened tomatoes, stem, quarter, charr in oven or over open flame
• 1 Medium spanish onion, cut julienne
• 3 tbsp Extra virgin olive oil
• 1 tbsp Roasted garlic, smash
• 2 Serrano chiles, stem, quarter and charr in oven or over open flame. (finely dice once charred)
• ½ cup Cilantro, wash, stem, chop
• 4 Tomatillos, peel in hot water, dice
• 1 qt Vegetable stock
• 1 Lemon, juice
• Salt and pepper to taste