Salsa Ranchera Trisha Yearwood Recipe 415

CHARRED SALSA TWO WAYS

Steps:

• Place a grill pan over medium-high heat and heat for 5 minutes.
• Meanwhile, put the tomatillos, onion, jalapeño and poblano in a large mixing bowl. Drizzle with 3 tablespoons of the vegetable oil, sprinkle generously with salt and toss to evenly coat the vegetables. Brush the hot grill with the remaining tablespoon vegetable oil.
• Grill the vegetables, turning occasionally, until charred and softened, 12 to 15 minutes. Transfer the tomatillos and onions to the bowl of a food processor. Transfer the peppers to a cutting board to cool briefly. Trim the stems off the peppers and remove the seeds if you don't want it too spicy. Add the peppers to the food processor.
• Add the garlic and lime juice to the food processor and pulse until the vegetables form a thick paste, about 2 minutes. With the processor on, slowly drizzle in the olive oil. Turn off the machine, add the cilantro, sugar and 1 teaspoon salt and pulse until smooth. Remove all but 1 cup of the salsa from the food processor. Set this green salsa aside.
• To the remaining 1 cup salsa in the food processor, add the can of tomatoes. Pulse for 1 minute more until a smooth red salsa is formed. Serve both salsas with tortilla chips.

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 - TRISHA YEARWOOD RECIPE - (4.1/5)

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.

LORI'S SALSA RANCHERA

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.

RANCHERO SALSA

Steps:

• Preheat broiler. (500º).
• Place tomato quarters and pepper halves, cut side down, on broiler pan.
• Broil 4 inches from the heat for 5-7 minutes, 'til skins start to blacken.
• Remove from broiler pan; cool.
• Remove skins from tomatoes and peppers; finely chop.
• Cook onion and garlic in hot oil, in a small saucepan for 3 minutes.
• Stir in tomatoes, peppers and cumin. Bring to a boil.
• Reduce heat and simmer, uncovered, for 10 - 15 minutes or 'til most of the liquid has evaporated.
• Cool completely.

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.

SALSA RANCHERA

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.

SALSA RANCHERA

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.

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.