Salsa Ranchera (Ranch-Style Sauce)

Salsa Ranchera (Ranch-Style Sauce) Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
Time: 15 minutes. If using for huevos rancheros, make the salsa first and keep it warm while you make the eggs.

Yield:

Makes about 2 cups (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 48
Caloriesfromfat 66 %
Protein 0.7 g
Fat 3.5 g
Satfat 0.3 g
Carbohydrate 3.5 g
Fiber 0.7 g
Sodium 146 mg
Cholesterol 0.0 mg

Ingredients

2 tablespoons canola oil
1/2 white onion, finely chopped
2 cups canned fire-roasted tomatoes (such as Muir Glen brand)
2 garlic cloves, minced
2 serrano chiles, toasted all over in a dry skillet, stemmed, and finely chopped
Mexican-style hot sauce (optional)

Preparation

1. Put onion with oil in a medium pot over medium heat and cook until onion softens, about 5 minutes. Meanwhile, put tomatoes, garlic, and chiles in a blender and pulse a few times (leave the mixture a little chunky).

2. Pour tomato mixture into pot with onions and cook 5 minutes over high heat to thicken. Taste and add hot sauce if you like.

Note: Nutritional analysis is per serving.

Note:

January 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note