Marys Mexican Ranchero Salsa Recipes

SALSA RANCHERA RECIPE

Steps:

• Slice the tomatoes and jalapenos in half lengthwise and set them onto a cast iron pan or baking sheet, skin sides up.
• Add the onion and garlic cloves.
• Set the pan into the center of the oven and broil (400 degrees F) for 20 minutes, or until the skins of the tomatoes and peppers blister up. Do not allow to burn.
• Remove from heat and cool slightly.
• Remove the skins from the tomatoes, peppers and garlic. Discard them.
• Place the tomatoes, peppers, garlic and onion in a food processor along with cilantro and salt. If using any of the optional ingredients, add them now. Process until smooth.
• Adjust for salt and serve warm.

RANCHERA SAUCE (SALSA RANCHERA), A VERSATILE MEXICAN COOKING SAUCE

Steps:

• Enjoy!

SALSA RANCHERA

Steps:

• In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours. Drain off and reserve soaking water. Purée chilies in a blender, adding soaking water as needed to make a smooth paste. Strain to remove skin bits and set aside.
• In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo purée. (Remainder can be refrigerated up to 1 week.) Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes. Purée in a blender, then pour into a skillet.
• Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste.

RANCHERO SALSA

Steps:

• Preheat broiler. (500º).
• Place tomato quarters and pepper halves, cut side down, on broiler pan.
• Broil 4 inches from the heat for 5-7 minutes, 'til skins start to blacken.
• Remove from broiler pan; cool.
• Remove skins from tomatoes and peppers; finely chop.
• Cook onion and garlic in hot oil, in a small saucepan for 3 minutes.
• Stir in tomatoes, peppers and cumin. Bring to a boil.
• Reduce heat and simmer, uncovered, for 10 - 15 minutes or 'til most of the liquid has evaporated.
• Cool completely.