Salsa Ranchera
"This is an excellent dip recipe. The recipe comes from the "Eating Well" magazine, 2005. I fix this dish for parties and everyone asks for the recipe. Delicious!"
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 6 large ripe tomatoes
- 2 garlic cloves, unpeeled
- 2 -4 jalapeno chiles
- 2 tablespoons canola oil
- 1⁄2 teaspoon salt
directions
- Heat a cast-iron skillet over medium heat. Add tomatoes, garlic, and chilies.
- Cook, turning every few minutes,15 to 20 minutes.
- Remove each veggie when it is browned; allow to cool slightly.
- Peel the garlic, core the tomatoes, and stem the peppers.
- Transfer the veggies to a blender and puree, in batches if necessary, until smooth. Heat oil in the same pan over medium-high heat.
- Carefully pour in the puree, season with salt and cook, stirring, until the sauce has thickened somewhat, 10 to 15 minutes.
- Serve hot or cold.
- Makes 12 servings.
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RECIPE SUBMITTED BY
I am 30 years old. I am married and have a wonderful family. My hubbie is the greatest. We have a 2 1/2 year old little girl. Her name is Lizzie Belle. I have pics if anyone wants to see. I work for a bank in Brandon, MS. My hubbie is a police officer in Jackson. I have a great cookbook that is called "Any Blonde Can Cook". It is awesome. I love to cook...when I have the time. My family keeps me pretty busy though. I enjoy reading books, going to the movies, traveling, spending time with my family, cooking, playing with Lizzie Belle, tanning, and getting my nails done.
