Rock Roll Bbq Salsa Ranchera Recipes

SALSA RANCHERA

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.

SALSA RANCHERA

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.

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.

SALSA RANCHERA

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.