0 (0)

Category: Sauces and Condiments

Salsa Ranchera

Ana Herrera uses this sauce with chiles rellenos, huevos rancheros, chilaquiles and other dishes. Read more

Total time: 1 1/2 hours | Makes 8 1/2 cups.
  • 2 to 3 fresh California chiles
  • 7 cloves garlic
  • 4 1/2 cups water, divided
  • 1 large or 2 medium onions, thinly sliced
  • 3 tablespoons oil
  • 2 tablespoons flour
  • 1 (28-ounce) can whole tomatoes
  • 8 jalapenos, stems removed
  • 1 tablespoon chicken bouillon powder
  • Salt

Step 1Roast the chiles over a stove-top flame or a few inches beneath a broiler until charred, 4 to 5 minutes. When the chiles have cooled, peel off the skins and remove the seeds. Shred the chiles and set aside.

Step 2Blend the garlic and 1/2 cup water until smooth. Set aside.

Step 3In a large pot, cook the onion in oil over medium heat until tender, 8 to 10 minutes. Add the flour and cook 1 to 2 minutes more. The mixture will be thick.

Step 4In a blender, combine the tomatoes with their juice, the jalapenos and bouillon powder and blend until pureed. Add to the onion mixture. Add the garlic mixture, the remaining 4 cups water and salt to taste. Boil about 30 minutes. During the last 10 minutes, add the shredded chiles.

Each 1/2 cup:
57 calories; 208 mg sodium; 0 cholesterol; 3 grams fat; 0 saturated fat; 8 grams carbohydrates; 1 gram protein; 1.80 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and Condiments
Grilled Asparagus Tostadas with Charred Tomatillo Chermoula
Rosemary-lemon salt
Hard cider mustard
Wild mushroom sauce