Salsa Ranchera

1. 1

   Heat a cast-iron skillet over medium heat.

2. 2

   Add tomatoes, garlic, and chilies.

3. 3

   Cook, turning every few minutes,15 to 20 minutes.

4. 4

   Remove each veggie when it is browned; allow to cool slightly.

5. 5

   Peel the garlic, core the tomatoes, and stem the peppers.

6. 6

   Transfer the veggies to a blender and puree, in batches if necessary, until smooth.

7. 7

   Heat oil in the same pan over medium-high heat.

8. 8

   Carefully pour in the puree, season with salt and cook, stirring, until the sauce has thickened somewhat, 10 to 15 minutes.

9. 9

   Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.