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Recipe Summary
Yield: Makes about 1 1/2 cups
Ingredients
Ingredient Checklist
1 pound whole tomotoes (about 2 medium)
2 whole serrano chiles
2 medium garlic cloves, peeled
1 teaspoon coarse salt
Gallery
Recipe Summary
Yield: Makes about 1 1/2 cups
Gallery
Recipe Summary
Yield: Makes about 1 1/2 cups
Recipe Summary
Yield: Makes about 1 1/2 cups
Yield: Makes about 1 1/2 cups
Makes about 1 1/2 cups
Ingredients
Ingredients
- 1 pound whole tomotoes (about 2 medium)
- 2 whole serrano chiles
- 2 medium garlic cloves, peeled
- 1 teaspoon coarse salt
Directions
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.
Reviews
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
0
Reviews
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
0
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 2
- 2 star values:
- 0
- 1 star values:
- 0
All Reviews for Salsa Ranchera
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Salsa Ranchera
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
