SALSA RANCHERA RECIPE
Steps:
- Slice the tomatoes and jalapenos in half lengthwise and set them onto a cast iron pan or baking sheet, skin sides up.
- Add the onion and garlic cloves.
- Set the pan into the center of the oven and broil (400 degrees F) for 20 minutes, or until the skins of the tomatoes and peppers blister up. Do not allow to burn.
- Remove from heat and cool slightly.
- Remove the skins from the tomatoes, peppers and garlic. Discard them.
- Place the tomatoes, peppers, garlic and onion in a food processor along with cilantro and salt. If using any of the optional ingredients, add them now. Process until smooth.
- Adjust for salt and serve warm.
Nutrition Facts : Calories 16 kcal, Carbohydrate 3 g, Sodium 3 mg, Sugar 1 g, ServingSize 1 serving
LORI'S SPECIAL SPINACH
Steps:
- Heat olive oil in medium stock pot, when hot add spinach and chopped garlic. Cook until fully wilted, then add chicken broth and reduce. Season with salt and pepper.
- Garnish with the Parmesan and serve immediately.
SALSA RANCHERA - TRISHA YEARWOOD RECIPE - (4.1/5)
Provided by lindaauman
Number Of Ingredients 8
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.
SALSA RANCHERA
Provided by Julia Moskin
Categories easy, condiments, dips and spreads, side dish
Time 30m
Yield About 1 quart
Number Of Ingredients 7
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
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
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
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
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.
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
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
RANCHEROS SALSA!
This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city.
Provided by Sharon123
Categories Sauces
Time 40m
Yield 4 cups
Number Of Ingredients 17
Steps:
- In a large heavy bottomed skillet, heat the oil over medium high heat until hot but not smoky. Add onion, peppers, and roma tomatoes; cook 5 minutes or until onion is translucent.
- In a food processor, puree garlic, diced tomato, and tomatillos. Add to onion mixture. Cook 5 minutes more.
- Add chilies, chipotle, jalapeno, and cilantro.
- Stir in orange juice concentrate, cumin, oregano, cinnamon, salt and pepper.
- Cook 5 more minutes or until desired thickness.
Nutrition Facts : Calories 178, Fat 8.1, SaturatedFat 1.1, Sodium 142.5, Carbohydrate 26.3, Fiber 6.2, Sugar 11, Protein 4.9
SALSA RANCHERA
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
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.
More about "loris salsa ranchera recipes"
AUTHENTIC MEXICAN SALSA RANCHERA RECIPE - MY LATINA TABLE
From mylatinatable.com
5/5 (9)Total Time 10 minsCategory AppetizerCalories 25 per serving
- Combine the roasted tomatoes, the Worcestershire sauce and the jalapeno in a blender and blend.
RANCHERA SAUCE (SALSA RANCHERA) COOKING SAUCE RECIPE
From thespruceeats.com
SALSA RANCHERA - HEALTHY CANNING
From healthycanning.com
BEST MEXICAN SALSA RANCHERA RECIPE - LITTLE SUNNY …
From littlesunnykitchen.com
LORI'S SALSA RANCHERA | RECIPE | FOOD NETWORK RECIPES, …
CRISPY BAKED SALSA RANCHERA SHRIMP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SALSA RANCHERA RECIPE | MYRECIPES
From myrecipes.com
SALSA RANCHERA – ERECIPE
SALSA RANCHERA RECIPE - LOS ANGELES TIMES
From latimes.com
SALSA RANCHERA - ABRACASHABA
From abracashaba.com
RANCHERA SALSA - THREE OLIVES BRANCH
From threeolivesbranch.com
LORI'S SALSA RANCHERA | RECIPE | FOOD NETWORK RECIPES, SPICY SALSA, …
From pinterest.ca
LORI'S SALSA RANCHERA RECIPE | TRISHA YEARWOOD | FOOD NETWORK
From mastercook.com
SALSA RANCHERA (RANCH-STYLE SAUCE) RECIPE | MYRECIPES
From myrecipes.com
SALSA RANCHERA RECIPE | EATINGWELL
From eatingwell.com
LORI'S SALSA RANCHERA | RECIPE | FOOD NETWORK RECIPES, RECIPES, …
From pinterest.com
SALSA RANCHERA RECIPE - AMAZING FRESH SALSA - YOUTUBE
From youtube.com
SALSA RANCHERA - BIGOVEN.COM
SALSA RANCHERA (ROASTED TOMATO SALSA) - BROKE BANK VEGAN
From brokebankvegan.com
HOMEMADE SALSA RANCHERA - ¡HOLA! JALAPEÑO
From holajalapeno.com
HOW TO MAKE A TRADITIONAL MEXICAN SALSA RANCHERA! PART 1 OF 2
From youtube.com
SALSA RANCHERA - PATI JINICH
From patijinich.com
DAD'S FAMOUS SALSA RANCHERA - SWEET LIME ROAD
From sweetlimeroad.com
LORI'S SALSA RANCHERA | PUNCHFORK
From punchfork.com
SALSA RANCHERA : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
LORY'S SALSA RANCHERA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SALSA RANCHERA (ROASTED TOMATO SALSA) - LA COCINA DE LESLIE
From lacocinadeleslie.com
HOMEMADE SALSA RANCHERA RECIPE - HANDMADE WEEKLY
From handmadeweekly.com
PIN ON [ CHILI PEPPER MADNESS - SPICY FOOD RECIPES ] - PINTEREST
From pinterest.ca
SALSA RANCHERA - BIGOVEN.COM
From bigoven.com
LORI'S MANGO SALSA | LOVEFOODIES
From lovefoodies.com
LORI’S SALSA RANCHERA – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love