Mexican recipes
Salsa Ranchera
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25 min
Serves 4
Mexican
Ingredients
- 4 large fresh, ripe tomatoes, roasted (see instructions below) 4 large fresh, ripe tomatoes, roasted (see instructions below)
- 2 - 4 serrano or jalapeno chilies, roasted (see instructions below) 2 - 4 serrano or jalapeno chilies, roasted (see instructions below)
- 2 garlic cloves, 2 garlic cloves,
- peeled and finely chopped peeled and finely chopped
- 3 tbsp white onion (finely chopped) 44 ml white onion (finely chopped)
- 2 tbsp vegetable oil 30 ml vegetable oil
- 1 tbsp cumin (ground) 15 ml cumin (ground)
- 1 tbsp paprica (ground) 15 ml paprica (ground)
- Sea salt to taste Sea salt to taste
Method
To roast the chilie peppers
Preheat your oven to 225 degrees C (450 degrees F). Arrange the chili peppers on a roasting pan in a single layer. Place the pan in the oven and roast for about 5 minutes, until the skin of the peppers turns dark brown in color and blisters. Remove chili peppers from the oven, put them in a plastic bag and seal the bag. The steam from the peppers should cook the flesh a bit more. After 2-3 minutes open the bag and take out the chili peppers.
To roast the tomatoes, follow the same procedure as with the chili peppers.
In a blender or food processor, add the garlic, cumin, paprica, roasted tomatoes and roasted chilies. Blend until you get a slightly chunky sauce.
Cook the onion in a skillet or heavy frying pan for about 3-4 minutes, until the onion becomes translucent. Add the blended ingredients and cook over high heat, stirring often, until the sauce is reduced by half.
When the sauce is ready, remove it from heat and put it in a bowl. Let it cool, cover it with plastic wrap and refrigerate until using. You should refrigerate the salsa for at least 2-3 hours; refrigerating it overnight will result in an even better result.
Preheat your oven to 225 degrees C (450 degrees F). Arrange the chili peppers on a roasting pan in a single layer. Place the pan in the oven and roast for about 5 minutes, until the skin of the peppers turns dark brown in color and blisters. Remove chili peppers from the oven, put them in a plastic bag and seal the bag. The steam from the peppers should cook the flesh a bit more. After 2-3 minutes open the bag and take out the chili peppers.
To roast the tomatoes, follow the same procedure as with the chili peppers.
In a blender or food processor, add the garlic, cumin, paprica, roasted tomatoes and roasted chilies. Blend until you get a slightly chunky sauce.
Cook the onion in a skillet or heavy frying pan for about 3-4 minutes, until the onion becomes translucent. Add the blended ingredients and cook over high heat, stirring often, until the sauce is reduced by half.
When the sauce is ready, remove it from heat and put it in a bowl. Let it cool, cover it with plastic wrap and refrigerate until using. You should refrigerate the salsa for at least 2-3 hours; refrigerating it overnight will result in an even better result.
Cook's notes
You can make this salsa as hot or as mild as you want by adjusting the number of chili peppers used. Use 1 pepper for a very mild result, 2 peppers for a medium result and 4 peppers for a hot result.
Comments (1)
rachat de credit
Dec 28, 2010
Il semble que vous soyez un expert dans ce domaine, vos remarques sont tres interessantes, merci.<br /><br />- Daniel
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