Mexican Salsa Ranchera

Recipe Author Lithuanian in the USA

Mexican Salsa Ranchera
I absolutely love homemade sauces and salsas. No matter what kind of sauce or salsa it is, any made at home just can’t be compared to any bought from the store. These are just two incomparable things. If I make tacos, enchiladas or other similar Mexican dishes, I always try to prepare at least a couple of different sauces/salsas. What I like most is that in Latin American cuisine most salsas are prepared very quickly – throw everything in a food processor or blender, then simmer shortly in a skillet and the sauce is ready. Before blending the vegetables you can always boil or roast them, but it’s just a matter of taste and time.

Salsa Ranchera sauce is especially delicious with all kind of meat dishes and, of course, with tortilla chips. So if you are preparing an evening with snacks – this salsa will be ideal. It’s true that the sauce is rather spicy (because we use serano pepper), so if you want a mild flavor sauce, then just don’t add serano pepper or choose less spicy pepper (for example, Jalapeño pepper).

Ingredients

    • 4 medium sized tomatoes
    • 1 small fresh serano pepper
    • 1 handful chopped fresh cilantro
    • ¼ medium sized onion
    • 1 large garlic clove
    • 3 tbsp. sunflower or olive oil
    • salt

    Recipe Directions

  1. 1. Cut off serano stem. Peel onion and garlic.
  2. 2. Preheat the oil in a skillet over high heat. Add tomatoes and serano pepper. Fry the vegetables until they are somewhat softened and roasted.
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  4. 3. Put roasted vegetables into a blender or food processor with onion and garlic. Blend it to puree. Then pour this puree back into the skillet with the same oil.
  5. 4. Season with chopped cilantro and salt to taste. Heat the sauce over medium heat for about 5 minutes, stirring from time to time, then let it to cool down completely.
  6. 5. Sauce is very delicious with nachos, tacos, enchiladas and etc.
Mexican Salsa Ranchera