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Salsa Ranchera (Ranch Sauce)
Use salsa ranchera for making huevos rancheros or use with shredded meats
such as beef or pork for making tacos. Adapted from a recipe by Diana
Kennedy.
Makes1/2 cups
I N G R E D I E N T S
2
garlic cloves, peeled and chopped
2 pounds (about 4 large) fresh ripe tomatoes, roasted (instructions)
5 serrano chiles, roasted (instructions)
2 tablespoons vegetable oil (neutral flavor, safflower, canola)
2 rounded tablespoons finely chopped white onion
1/2 teaspoon salt (or to taste) preferably sea or Kosher salt
I N S T
R U C T I O N S
Place
garlic, tomatoes and chiles into a blender or food processor and blend to a
slightly chunky (not smooth) sauce.
Heat the oil in a heavy frying pan and add the onion and cook until it
becomes translucent, about 3 minutes. Add the blended ingredients and cook
over high heat till reduced by half. Make sure to keep scraping the bottom
of the pan. There will be flecks of charred tomato and chile skin
which is the way the sauce should be.
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