The mexican salsa ranchera
There is a saying that tells us that salsa is as essential to a table for a Mexican as is salt to other cultures... To accompany some of the dishes that appear on this site (such as the chicken tacos) may I suggest this tasty and easy mexican salsa, but if you're not used to the taste of chiles use it sparingly; you will still get that true mexican taste you are looking for.
Potent serrano peppers play the important part in the salsa ranchera. Hotter than jalapeño peppers but still far from being the hottest of all chiles...
Recipe for salsa ranchera
2 peeled cloves of garlic, that you will press in
2 lb. ripe tomatoes.
5 serrano peppers, (those are small, green and fresh (not dried). Outside Mexico chiles can be hard to find, but they are becoming more and more commonplace in Northamerican markets)
2 tablespoons oil.
1/3 cup finely chopped onions
Salt to taste.
Preparation:
Heat up a skillet, and put in the tomatoes without oil.
Mix constantly, tossing until the tomatoes' skin become charred all over, the inside will still be soft.
Using a food processor, or preferably using a mortar, press in the garlic, unpeeled tomatoes, fresh chiles. Liquefy everything to a very fluid texture.
Now heat up the oil in a pan, add the onion bits and cook slightly (about 3 minutes cooking time).
Add the blended ingredients and ¸some salt. Simmer over low heat, scraping the bottom of the pan occasionally, until the sauce reduces and is slightly thickened (about 10 minutes).
The sauce will have small black spots, from the charred tomatoes' skin, a traditional feature of this sauce!
Use this mexican sauce with other mexican meals such as tacos or enchiladas
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