Salsa Ranchera - Mexican recipes

 
Salsa Ranchera - Mexican recipes
 
Ingredients

6 tomatoes
4 cups water
5 chiles serranos, cut into thin strips
1/2 onion, quartered and thinly sliced
1/4 cup vegetable oil
1/4 teaspoon garlic powder (or equivalent fresh garlic)
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

Put tomatoes into a large saucepan, add water, and bring to a boil. Cook until the skins start to split, 10 to 12 minutes. Remove tomatoes with a slotted spoon and place into a bowl.

Peel the tomatoes and return to the cooking water. Using a potato masher thoroughly mash the tomatoes, blending them with the water. Add the chiles onion and oil. Bring to a simmer over low heat. Simmer for 20 minutes, or until slightly thickened. Season with garlic powder (or equivalent fresh, salt and pepper. Serve hot.

Can be used for Huevos Rancheros, Chiles Rellenos or serve with tortilla chips.