Salsa Ranchera
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Use salsa ranchera for making huevos rancheros or use with shredded meats such as beef or pork for making tacos.
ingredients
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serves: 1
6 large ripe tomatoes
2 cloves (plump) garlic unpeeled
2-4 jalapeno or serrano chiles (the latter being hotter)
2 tablespoons sunflower seed oil
sea salt
Nutrition Facts
Salsa Ranchera
Servings Per Recipe: 1
Amount per Serving
Calories: 314
- Total Fat: 11 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 57 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 15.8 g
- Sugars: 30.5 g
- Protein: 13.7 g
preparation
1. Put the tomatoes, garlic, and chiles in a cast-iron skillet over medium heat. Cook, turning everything, until the skins are blistered and charred in places. Remove the chiles and garlic as they cook. Expect the tomatoes to get a little mushy. Put the tomatoes with their scorched skins, the garlic (now peeled), and the chiles, (stems removed), in a blender and puree until smooth. Heat the oil in the skillet, pour in the puree, season with 1/2 teaspoon salt, and cook over medium-high heat, stirring and scraping the pan, until the sauce has thickened somewhat, about 10 minutes. Taste for salt.
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