Salsa ranchera
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 74.0
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 307.3 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 3.0 g
- Protein: 2.2 g
View full nutritional breakdown of Salsa ranchera calories by ingredient
Number of Servings: 8
Ingredients
-
20 plum tomatoes
3 onions
6 garlic bulbs
6 Jalapeno peppers
1 tsp salt
1 tsp pepper
1/4 cup cilantro
1 tsp crushed red pepper
1/4 cup mint
1 tbsp olive oil
Directions
Wash tomatoes in tap water (tomatoes will be disinfected later since its being boiled) After washing, cut the tomatoes into quarters or slightly smaller and place in a big pot (pot size can vary depending on how many tomatoes you are going to use).
Select 2 or 3 medium sized onions (cebolla), quarter them, and add to the pot.
Use 4-5 whole cloves of garlic (ajo). Peel and quarter these and add to the pot.
Chop up jalapenos and reserve some of the seeds for spiciness. Toss in spices into the pot with olive oil and peppers.
Bring the mixture to a boil in its own juice and then let it simmer until it reduces to the consistency you want.
If you want your salsa ranchera to be a little less chunky, let the salsa cool and then put it in a food processor until it reaches the desired consistency. It turns to liquid pretty quickly, so if you don't want it very runny, just pulse it for a few seconds.
While the salsa is still hot (minimum of 175 degrees Fahrenheit), get a funnel and pour it into the the jars. Screw the lid on tightly and turn the jars upside down until they cool. The change in temperature can create a seal so that the salsa will stay fresh longer. Store in a refrigerator until you use it
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user BROWNEYEDBEAU.
Select 2 or 3 medium sized onions (cebolla), quarter them, and add to the pot.
Use 4-5 whole cloves of garlic (ajo). Peel and quarter these and add to the pot.
Chop up jalapenos and reserve some of the seeds for spiciness. Toss in spices into the pot with olive oil and peppers.
Bring the mixture to a boil in its own juice and then let it simmer until it reduces to the consistency you want.
If you want your salsa ranchera to be a little less chunky, let the salsa cool and then put it in a food processor until it reaches the desired consistency. It turns to liquid pretty quickly, so if you don't want it very runny, just pulse it for a few seconds.
While the salsa is still hot (minimum of 175 degrees Fahrenheit), get a funnel and pour it into the the jars. Screw the lid on tightly and turn the jars upside down until they cool. The change in temperature can create a seal so that the salsa will stay fresh longer. Store in a refrigerator until you use it
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user BROWNEYEDBEAU.