Salsa Ranchera Recipes

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LORI'S SALSA RANCHERA

Provided by Trisha Yearwood

Categories     condiment

Time 25m

Yield 4 servings

Number Of Ingredients 9



Lori's Salsa Ranchera image

Steps:

  • In a skillet, cook the bacon until done but soft, not crisp. Add the tomatoes, peppers, onions, garlic, cumin, salt and pepper. Bring the mixture to a boil. Reduce the heat to simmer, cover and cook for 10 minutes.
  • Remove from the heat and serve hot over your morning eggs (huevos rancheros), tamales, beans (frijoles) or potatoes (papas). Serve cold with tortilla chips.

6 slices bacon, cut into 1/4-inch slices
4 medium tomatoes, finely diced
2 serrano peppers, de-stemmed, de-seeded and finely diced
1 medium onion, finely diced
1 clove garlic, minced
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Serving suggestions: morning eggs, tamales, beans, potatoes, tortilla chips

SALSA RANCHERA

Provided by Julia Moskin

Categories     easy, condiments, dips and spreads, side dish

Time 30m

Yield About 1 quart

Number Of Ingredients 7



Salsa Ranchera image

Steps:

  • In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours. Drain off and reserve soaking water. Purée chilies in a blender, adding soaking water as needed to make a smooth paste. Strain to remove skin bits and set aside.
  • In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo purée. (Remainder can be refrigerated up to 1 week.) Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes. Purée in a blender, then pour into a skillet.
  • Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 217 milligrams, Sugar 3 grams

1/2 ounce dried guajillo chilies, stemmed and seeded
6 ripe plum tomatoes
2 garlic cloves
3/4 cup finely chopped onion
1 teaspoon ground cumin
1 green poblano chili, roasted, stemmed, seeded and diced
Salt

SALSA RANCHERA

This is a recipe for what is marketed as "picante" sauce. Picante is the Spanish word for spicy or spicy hot, and this dish can be adjusted from mild to wild, depending on your taste. I was given the foundation for this recipe by an old girlfriend who still lives in Monterey, Mexico. The original recipe called for boiling the tomato, onion and peppers for about 5 minutes before blending them. Also she only added a little salt and cilantro to her salsa. I "doctored" it up a little and everyone agreed (even the old girlfriend) that it was much more flavorful my way. For the record, I don't boil any ingredient in this recipe. I like the 100% fresh flavor of it. This is the recipe I use to make salsa for my fiance, because, unlike my fiance (and most people) I like mine eardrum burning hot.

Provided by ATM 67

Categories     Sauces

Time 30m

Yield 1 Quart

Number Of Ingredients 10



Salsa Ranchera image

Steps:

  • Section the tomatoes and onion into pieces small enough for your food processor or blender to work effectively.
  • I use a blender set on it lowest setting (mine says stir).
  • **In a blender, slowly add all the ingredients, starting with the tomatoes and onions.
  • Make sure not to put too much into your blender bowl at any one time, or it will not chop properly.
  • Once the tomato and onion mixture is nice and smooth, continue to blend and incorporate all the other ingredients.
  • **In a food processor, add all ingredients to the bowl and pulse until the mixture can withstand the continuous operation of the food processor.
  • Process until smooth.
  • FINAL INSTRUCTIONS-- Get some chips and a family member or a friend to help with the final adjustments.
  • I usually have to tweak the amount of salt, cumin, cilantro or garlic to make it "perfect".
  • If the onion or other seasonings are too much, add another tomato.
  • Your salsa can be enjoyed now, but it is best after an overnight stay in the refrigerator.
  • To make it the way I like it, I add one more tomato, one more chile arbol, at least one more large serano pepper and one more teaspoon of salt.
  • I have also substituted the seranos with jalepeños or habeñeros.

Nutrition Facts : Calories 246.7, Fat 6.7, SaturatedFat 0.7, Sodium 2400.6, Carbohydrate 47.9, Fiber 12.1, Sugar 17.8, Protein 10.7

4 tomatoes (2 1/2-inch to 3-inch in diameter, the redder the better)
1/2 yellow onion (2 1/2-inch to 3-inch in diameter)
2 dried arbol chiles (3-inch long, stems removed)
1 serrano chili pepper (3-inch long, stem removed)
1 lime, juice and pulp of
1/2 cup of loosely packed cilantro leaf
4 garlic cloves (Aprox 1 1/2 - 2 Tblsp chopped Garlic)
1/4 cup ground cumin
1 teaspoon salt
1 tablespoon paprika (for color) (optional)

CHIPOTLE RANCHERA SALSA

This recipe originally accompanied Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa.

Yield Makes about 3 1/2 cups

Number Of Ingredients 7



Chipotle Ranchera Salsa image

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onions and garlic and sauté until beginning to soften, about 5 minutes. Add tomatoes with juices, jalapeños and chipotles. Bring to boil. Reduce heat to medium-low. Cover and simmer 15 minutes to blend flavors, stirring occasionally.
  • Puree 1 cup salsa in blender. Return to same saucepan. Stir in cilantro. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)

3 tablespoons corn oil
2 1/2 cups thinly sliced onions
4 garlic cloves, minced
1 28-ounce can diced tomatoes in juice
2 tablespoons minced seeded jalapeño chilies
2 teaspoons chopped canned chipotle chilies
1/4 cup chopped fresh cilantro

MARY'S MEXICAN RANCHERO SALSA

This is my favorite salsa. I got the recipe from my mother who has been making it since she was a young girl living with her grandparents on their ranch in Mexico. You can adjust the hotness according to your preference. Serve it over scrambled eggs or on anything you like.

Provided by Mama Rivas aka Pablo's Hottie

Time 30m

Yield 6

Number Of Ingredients 6



Mary's Mexican Ranchero Salsa image

Steps:

  • Heat a medium skillet over medium heat. Add oil to the hot skillet and place whole tomatoes and jalapenos in the pan. Cook, turning every 2 minutes, until all sides are scalded. Remove from the heat.
  • Transfer tomatoes and jalapenos carefully to a blender and process until pureed.
  • Cook and stir onion in the same skillet over medium heat until translucent, about 5 minutes. Add tomato-jalapeno puree and pour in water; bring to a simmer. Simmer until thickened, about 5 minutes. Season with salt and serve warm.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 4.8 g, Fat 7.1 g, Fiber 1.4 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 5.1 mg, Sugar 2.8 g

3 tablespoons corn oil
3 medium ripe tomatoes
5 medium jalapeno peppers, stemmed
1 medium onion, diced
1 cup water
salt to taste

SALSA RANCHERA

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 1 1/2 cups

Number Of Ingredients 4



Salsa Ranchera image

Steps:

  • Heat a large cast-iron skillet over medium-high heat. Add tomatoes, and cook, turning occasionally, for 20 minutes. Add chiles, and cook, 2 minutes. Add garlic, and cook, until all vegetables are blackened and tender, 4 to 5 minutes more.
  • Transfer 1 tomato, chiles, and garlic, to a food processor, and process until smooth. Add remaining tomato and salt. Pulse until a chunky salsa consistency is achieved.

1 pound whole tomotoes (about 2 medium)
2 whole serrano chiles
2 medium garlic cloves, peeled
1 teaspoon coarse salt

SALSA RANCHERA

Quick and easy, picante cooked tomato sauce for any Mexican dish, especially good for Huevos Rancheros, Enchiladas, etc.

Provided by TJW2725

Categories     Mexican

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11



Salsa Ranchera image

Steps:

  • Add all ingredients to a blender and blend until very smooth, it should be fairly thin.
  • Heat 2 TB oil in a large skillet(no teflon) over high heat until very hot, but not smoking. Add the contents of the blender to the skillet and "fry" the sauce, stirring constantly, and scraping the bottom of the skillet to keep from sticking. Be careful, it makes a mess in the kitchen, but it is well worth it, be sure to wear your apron! Fry the sauce for 10-15 minutes, until it is reduced and the flavors have blended well. Keep warm and use immediately, or store it in the fridge for 2 days, or in the freezer for two months. If using frozen, allow to thaw first and reblend quickly as it tends to separate.
  • * Cut the tomatoes in half and grate them with your cheese grater right down to the skin. This retains the pulp, and not the skin, without having to boil them. Discard skins. You can used canned tomatoes too if you don't have time.
  • * Use chipotles for a nice smoky flavor.
  • * Amount of chiles given makes a picante dish. Omit if you don't like it spicy, but I recommend at least one to give it some flair.

Nutrition Facts : Calories 27.8, Fat 0.5, SaturatedFat 0.1, Sodium 132.3, Carbohydrate 4.8, Fiber 1.4, Sugar 2.6, Protein 1.8

1 lb roma tomato, grated*
1 cup chicken broth
1/4 large white onion, roughly chopped
4 fresh serrano peppers, stems removed*
4 tablespoons fresh cilantro
3 garlic cloves
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano (Mexican preferred)
1 tablespoon fresh savory
salt and pepper

SALSA RANCHERA

Categories     Condiment/Spread     Food Processor     Onion     Tomato     Vegetable     Roast     Fourth of July     Picnic     Super Bowl     Vegetarian     Backyard BBQ     Hot Pepper     Summer     Tailgating     Poker/Game Night     Chill     Vegan     Party     Cilantro     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 7



Salsa Ranchera image

Steps:

  • Preheat oven to 400°F.
  • Arrange 2 onion quarters and 2 pounds tomatoes in a small roasting pan and drizzle with 1/4 cup oil. Arrange remaining 1 pound tomatoes in a small baking pan and drizzle with remaining 1/4 cup oil.
  • Bake both pans of tomatoes in upper and lower thirds of oven, switching position of pans after 45 minutes, until browned, about 1 1/2 hours. Remove roasting pan and continue baking small pan of tomatoes until blackened, about 30 minutes more.
  • Transfer all roasted tomatoes (do not peel) and onions with a slotted spoon to a food processor, discarding liquid in pans. If your processor is small, do this in 2 batches. Pulse until coarsely chopped. (Alternatively, you can chop with an immersion blender in a deep container.)
  • Chop remaining 2 onion quarters and stir together with tomato mixture, serrano, cilantro, and vinegar. Season with salt and chill, covered, at least 8 hours to blend flavors. Bring to room temperature before serving.

1 medium white onion, quartered
3 lb ripe medium tomatoes, cored
1/2 cup olive oil
1 fresh serrano chile, chopped, including seeds
1/2 cup chopped fresh cilantro
3 tablespoons red-wine vinegar
Accompaniment: corn tortilla chips

RANCHERA SAUCE

This delicious recipe is courtesy of Roberto Santibanez's cookbook, "Rosa's New Mexican Table."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 4 cups

Number Of Ingredients 8



Ranchera Sauce image

Steps:

  • Heat a griddle over medium heat or preheat a boiler on low with the broiler rack 8 inches from the broiler. Place tomatoes on griddle and cook, turning as necessary, until evenly softened and skins are blackened, 15 to 20 minutes. If using a broiler, place tomatoes on a broiler pan and broil, turning as necessary, until evenly softened and skins are blackened, about 20 minutes. Transfer tomatoes to a bowl and let cool. Peel and core tomatoes.
  • Working in batches of necessary, combine roasted tomatoes, chiles, and garlic in a blender and blend until smooth. Place cinnamon stick on a 6-inch square of cheesecloth and tie with kitchen twine to enclose.
  • Heat vegetable oil in a medium saucepan over medium heat. Add onion and cook, stirring, until onion is translucent, about 4 minutes. Add the pureed tomato mixture and bring to a boil. Stir in salt, sugar, and cinnamon. Reduce heat to a simmer. Cook until lightly thickened, about 30 minutes. If sauce becomes too thick, reduce heat and add water 1 tablespoon at a time.
  • Remove sauce from heat and adjust seasonings, if desired. Sauce can be made up to 3 days in advance. Let cool, cover, and refrigerate. Reheat over low heat, adding water 1 tablespoon at a time, if necessary, to return sauce to desired consistency.

3 pounds ripe tomatoes
2 serrano chiles
2 large cloves garlic
1 (2-inch) piece Mexican cinnamon stick
1/4 cup vegetable oil
1 small white onion, finely chopped (about 1 1/3 cups)
1 1/2 teaspoons coarse salt
1 teaspoon sugar

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