SALSA RANCHERA

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Categories     Condiment/Spread     Food Processor     Onion     Tomato     Vegetable     Roast     Fourth of July     Picnic     Super Bowl     Vegetarian     Backyard BBQ     Hot Pepper     Summer     Tailgating     Poker/Game Night     Chill     Vegan     Party     Cilantro     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 7

1 medium white onion, quartered
3 lb ripe medium tomatoes, cored
1/2 cup olive oil
1 fresh serrano chile, chopped, including seeds
1/2 cup chopped fresh cilantro
3 tablespoons red-wine vinegar
Accompaniment: corn tortilla chips

Steps:

  • Preheat oven to 400°F.
  • Arrange 2 onion quarters and 2 pounds tomatoes in a small roasting pan and drizzle with 1/4 cup oil. Arrange remaining 1 pound tomatoes in a small baking pan and drizzle with remaining 1/4 cup oil.
  • Bake both pans of tomatoes in upper and lower thirds of oven, switching position of pans after 45 minutes, until browned, about 1 1/2 hours. Remove roasting pan and continue baking small pan of tomatoes until blackened, about 30 minutes more.
  • Transfer all roasted tomatoes (do not peel) and onions with a slotted spoon to a food processor, discarding liquid in pans. If your processor is small, do this in 2 batches. Pulse until coarsely chopped. (Alternatively, you can chop with an immersion blender in a deep container.)
  • Chop remaining 2 onion quarters and stir together with tomato mixture, serrano, cilantro, and vinegar. Season with salt and chill, covered, at least 8 hours to blend flavors. Bring to room temperature before serving.

Vance the Adams
v-a38@gmail.com

The salsa ranchera was a bit too runny for my taste. I think I'll cook it down for a bit longer next time.


Joe Lagud
jl@gmail.com

This salsa ranchera is a great way to add some Mexican flair to your next meal. It's also a great way to use up leftover tomatoes.


harry cross
hc73@gmail.com

I'm not a big fan of tomatoes, but I really enjoyed this salsa ranchera. The flavors were perfectly balanced.


Morgan Smithson
smithson@yahoo.com

This is the best salsa ranchera I've ever had! It's so flavorful and versatile. I can't wait to try it on different dishes.


Shade Murder
m.shade92@yahoo.com

The salsa ranchera was a bit bland for my taste. I think I'll add some more chili peppers next time.


Jubayer Ashraf
jubayer_ashraf@yahoo.com

This salsa ranchera is a keeper! It's so easy to make and it tastes amazing. I've already made it twice and I'm sure I'll be making it again and again.


Somant Yadav
y40@yahoo.com

I followed the recipe exactly and the salsa ranchera turned out great. It was the perfect consistency and the flavor was spot-on.


Enerst Ekoue
ekoue_e@gmail.com

The salsa ranchera was a bit too spicy for my taste, but it was still very flavorful. I would recommend using less chili peppers if you don't like spicy food.


Lee Stiles
l_s@hotmail.com

This salsa ranchera is a great addition to any Mexican dish. It's also a healthy and delicious way to get your daily dose of vegetables.


Momri Joel
joel.m@yahoo.com

I love the smoky flavor that the roasted tomatoes give this salsa. It's also really easy to make. I highly recommend it.


VK ILYAS
i@gmail.com

This salsa ranchera is a great way to use up leftover tomatoes. It's also a delicious and versatile sauce that can be used on tacos, burritos, or as a dipping sauce.


Bojsa
bojsa31@hotmail.com

I'm not usually a fan of salsa ranchera, but this recipe changed my mind. It was so easy to make and the flavor was amazing. I'll definitely be making it again.


TOFAN PLAYS
tofan_plays3@aol.com

This salsa ranchera was a hit! The flavors were so well-balanced and it had just the right amount of heat. I served it with some grilled chicken tacos and it was the perfect complement.


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