Salsa Ranchera

READY IN: 30mins
YIELD: 1 Quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Section the tomatoes and onion into pieces small enough for your food processor or blender to work effectively.
  • I use a blender set on it lowest setting (mine says stir).
  • **In a blender, slowly add all the ingredients, starting with the tomatoes and onions.
  • Make sure not to put too much into your blender bowl at any one time, or it will not chop properly.
  • Once the tomato and onion mixture is nice and smooth, continue to blend and incorporate all the other ingredients.
  • **In a food processor, add all ingredients to the bowl and pulse until the mixture can withstand the continuous operation of the food processor.
  • Process until smooth.
  • FINAL INSTRUCTIONS-- Get some chips and a family member or a friend to help with the final adjustments.
  • I usually have to tweak the amount of salt, cumin, cilantro or garlic to make it "perfect".
  • If the onion or other seasonings are too much, add another tomato.
  • Your salsa can be enjoyed now, but it is best after an overnight stay in the refrigerator.
  • To make it the way I like it, I add one more tomato, one more chile arbol, at least one more large serano pepper and one more teaspoon of salt.
  • I have also substituted the seranos with jalepeños or habeñeros.
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