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Salsa Ranchera

  • Yield: Makes about 1 1/2 cups


  • 1 pound whole tomotoes (about 2 medium)
  • 2 whole serrano chiles
  • 2 medium garlic cloves, peeled
  • 1 teaspoon coarse salt


  1. 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.

  2. 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.

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