Salsa Ranchera
Ranchera SauceThis is the sauce for the well-known Eggs in Ranchera Sauce. It is also used in meat dishes and some tortilla appetizers or casseroles
Ingredients
Makes about 2 cups
- 1 tablespoon vegetable oil
- ¼ medium white onion finely chopped
- 2 large garlic cloves chopped
- 2½ pounds medium tomatoes oven-roasted
- 2 to 3 serrano chiles chopped with seeds
- ½ teaspoon salt or to taste
Instructions
- In a medium skillet, heat the oil over medium heat and cook the onion and garlic, stirring, until they begin to brown, 4 to 5 minutes.
- Reserve in the pan off heat.
- Prepare the tomatoes.
- Put the tomatoes with skins and juices in a blender.
- Add the serrano chiles and blend until smooth.
- Transfer the sauce to the skillet with the onion and cook over medium-low heat, partially covered, stirring frequently, to blend flavors, about 10 minutes.
- Add salt.
Notes / Tips / Wine Advice:
The sauce is ready to use, or store the sauce in a covered container, refrigerated, up to 3 days, or freeze up to 3 months.
