Salsa Ranchera (Ranch-Style Sauce)

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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 66%
  • Protein: 0.7g
  • Fat: 3.5g
  • Saturated fat: 0.3g
  • Carbohydrate: 3.5g
  • Fiber: 0.7g
  • Sodium: 146mg
  • Cholesterol: 0.0mg

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. 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. 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.
  3. Note: Nutritional analysis is per serving.
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