Salsa Ranchera
Published March 16, 2010
Rebecca McAlpin for The New York Times
- Total Time
- 30 minutes, plus at least 30 minutes' steeping
- Rating
- Comments
- Read comments
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Ingredients
½ ounce dried guajillo chilies, stemmed and seeded
6 ripe plum tomatoes
2 garlic cloves
¾ cup finely chopped onion
1 teaspoon ground cumin
1 green poblano chili, roasted, stemmed, seeded and diced
Salt
Nutritional analysis per serving
6 grams carbs; 26 calories; 1 gram fiber; 217 milligrams sodium; 1 gram protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours. Drain off and reserve soaking water. Purée chilies in a blender, adding soaking water as needed to make a smooth paste. Strain to remove skin bits and set aside.
- Step 2
In a pot, combine tomatoes, garlic, ½ cup onion, cumin and 2 tablespoons of guajillo purée. (Remainder can be refrigerated up to 1 week.) Add ½ cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes. Purée in a blender, then pour into a skillet.
- Step 3
Bring to a simmer and stir in remaining ¼ cup chopped onion, diced poblano chili and salt to taste.
For huevos rancheros, place two fried tortillas on a large plate, top with ½ cup cooked black or pinto beans, two fried eggs, hot salsa and grated Cotija cheese. Salsa can also be served with steak, roast pork or chicken.
Private Notes
Comments
Added 1 tbs. Mexican oregano crushed between palms, 1 tbs. white vinegar, and also 1/4 tsp. cayenne pepper. Good stuff!
I halved the recipe, but kept the whole poblano in and went higher on the cumin. This salsa is superb! I didn't find the guajillo too spice. My taste buds find it just right. Will be great on tacos, as well as with chips. I could even see this as an enchilada sauce with a bit more cumin, some Mexican Oregano and maybe extra garlic.
Added 1 tbs. Mexican oregano crushed between palms, 1 tbs. white vinegar, and also 1/4 tsp. cayenne pepper. Good stuff!
I really liked this, especially with a lot of black pepper added.