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Salsa Ranchera
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    Salsa Ranchera

  • 2 cloves garlic, peeled and chopped
  • 2 lbs. (about 4 large) tomatoes, broiled
  • 5 Serrano chiles, broiled
  • 2 Tbs. Safflower oil
  • 2 heaped Tbs. finely chopped white onion
  • ½ tsp. (or to taste) sea salt
  • Put the garlic, unpeeled tomatoes, and fresh chiles in to the blender jar and blend to a slightly textured sauce. Set aside. Heat the oil in a heavy frying pan, add the onion and cook gently until translucent — about 3 minutes. Add the blended ingredients and salt and cook over high, scraping the bottom of the pan from time to time, until slightly reduced and thickened — about 8 minutes. There will be flecks of brown in the sauce; that’s OK, it means flavor and looks more interesting

    From: The Art of Mexican Cooking by Diana Kennedy
    Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date: ???

    *BACK TO SALSA*







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