World Famous Recipes

Salsa Ranchera

1 lb tomatoes, broiled

4 serrano chiles or any fresh, hot green chiles, charred

1 garlic clove, roughly chopped

2 T vegetable oil

2 T finely chopped white onion

1/2 t salt, or to taste

Blend the tomatoes. chiles, and garlic together until fairly smooth.

Heat the oil, and fry the onion gently, without browning, until it is

translucent. Add the blended ingredients and the salt and cook over fairly

brisk

heat for about 5 minutes, stirring and scraping the bottom of the pan until

the

sauce has reduced a little and is well seasoned.

Note: The sauce can, of course, be made several hours ahead; it will keep

one day to another. It also freezes well, but as it tends to separate it is

best to defrost and blend briefly before using.

Yield: About 1 cup

Source: The Essential Cuisines of Mexico