Wednesday, July 1, 2009

Salsa Ranchera

Before charring
After charring

4 large ripe tomatoes, broiled, peeled, chopped
4 serrano chile peppers, charred, seeded
2 cloves garlic, peeled
2 tablespoons oil
1/4 cup diced onion

Place the tomatoes, chiles, and garlic in the jar of a blender. Pulse a few times to break up the biggest pieces.

Heat the oil in a skillet. Add the onion and sauté for about 5 minutes. Add the tomatoes and cook over medium heat until thickened. This should take about 10 minutes.

Serve with Modelo, chilled.

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