Appetizers & Snacksculinaryhill
Salsa Ranchera
When it comes to Mexican cooking, the authenticity is in the details. Learn how to make Salsa Ranchera the traditional way, straight from a Mexican cook.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●blender
📝 Preparation Steps
1
Cover a medium skillet with foil (this keeps the tomatoes from burning). Over medium-high heat, add the tomatoes and whole chili peppers. Cook until the outsides are blackened but not charred, turning frequently. The chilis will be done first, after about ⏱️ 12 minutes, and the tomatoes will take about 20 to ⏱️ 25 minutes.
2
Transfer the tomatoes to a bowl and cover tightly with plastic wrap (a plastic bag works too, just twist it to close). Let stand until the skin starts to loosen and the tomatoes are cool enough to handle, about ⏱️ 10 minutes, then peel.
3
Meanwhile, trim the stems of serrano chilies. For a milder salsa, cut the serranos in half lengthwise and remove seeds. Transfer serranos and tomatoes to a molcajete or blender and grind or process until smooth. Season to taste with salt (I like 1/2 teaspoon).
Salt
Nutrition Facts
calories
14 kcal
fat Content
0.2 g
serving Size
0.25 cup
fiber Content
1 g
sugar Content
2 g
sodium Content
4 mg
protein Content
1 g
carbohydrate Content
3 g
saturated Fat Content
0.02 g
unsaturated Fat Content
0.12 g
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