Salsa Ranchera

Name: Salsa Ranchera
Yield: makes about 2 cups (8 or more servings)
Ingredients: 2 cups chopped flavorful tomatoes, or one 16-ounce can diced or stewed tomatoes, lightly drained; 1 small onion, quartered, optional; One 4-ounce can chopped mild green chilies or 1 to 2 fresh jalapeño peppers, seeded and coarsely chopped; Several sprigs fresh cilantro; 1 to 2 tablespoons fresh lemon or lime juice, or to taste; 1/4 teaspoon salt, or to taste

December 9, 2011

Store-bought salsas are generally quite good (I always have some on hand, both for using as a dip and as a shortcut to great flavor in recipes). However, for an occasional treat, nothing equals homemade salsa, especially one made with fresh tomatoes. Serve with tortilla chips or as a condiment with Mexican-style dishes.

Cooks' Note

The use of one jalapeño will result in a hot salsa, while two will make this fairly incendiary. Those with more experienced palates are free to use as many jalapeños as they’d like. Store remaining salsa in an airtight jar. This will keep for several days, but it’s best fresh.

Recipe notes

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