April 03, 2013
"Easily cooked salsa perfect for having over chiles rellenos or huevos rancheros."
- Serving Size: 1 (143.7 g)
- Calories 119.7
- Total Fat - 6.6 g
- Saturated Fat - 1.3 g
- Cholesterol - 81.8 mg
- Sodium - 47.7 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 4.2 g
- Sugars - 6.8 g
- Protein - 5.1 g
- Calcium - 44.7 mg
- Iron - 2.3 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Place olive oil, onion, garlic, serranos, poblano and salt and pepper in a saucepan and cook until onion has softened, about 10-15 minutes.
Cool for 5-10 minutes, then place into a food processor with the fire roasted tomatoes and ground cumin.
Pulse several times into a nice salsa consistency.
- Food processor or molcajete.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting your tomatoes, be sure to look for fire-roasted tomatoes for a smokier flavor.
- When selecting your chiles, opt for serrano or jalapeno chiles if you prefer more heat and flavor, or poblano chiles if you prefer a milder flavor.
- Substitute the serrano and jalapeno chiles with an equal amount of roasted red peppers. This substitution will reduce the spiciness of the salsa, making it more accessible to people who prefer milder flavors.
- Substitute the olive oil with avocado oil. This substitution adds a subtle nutty flavor and is a healthier option as it is rich in monounsaturated fatty acids.
Vegan Salsa Ranchera Replace the olive oil with vegan-friendly oil, such as coconut oil. Omit the serrano or jalapeno chiles and replace with 1/2 teaspoon of cayenne pepper. Replace the poblano chile with 1/2 red bell pepper.
Vegan Salsa Roja Replace the olive oil with vegan-friendly oil, such as coconut oil. Omit the serrano or jalapeno chiles and replace with 1/2 teaspoon of paprika. Replace the poblano chile with 1/2 red bell pepper and add 1/2 teaspoon of smoked paprika.
Chiles Rellenos: Delicious stuffed peppers with a savory filling, perfect for serving with Salsa Ranchera. The combination of the spicy salsa and creamy, cheese-filled peppers is sure to please any palate.
Tostadas de Pollo: A crispy and flavorful dish of fried tortillas topped with shredded chicken, tomatoes, and lettuce. The perfect accompaniment to Chiles Rellenos, this dish adds a crunchy contrast to the creamy peppers and zesty salsa.
Q: How long should I cook the salsa for?
A: You should cook the salsa for 10-15 minutes until the onion has softened. Then allow to cool for 5-10 minutes before transferring to a food processor.
Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can use fresh tomatoes instead of canned. Make sure to remove the skin and seeds before blending. You may need to add a bit more tomato juice or water to the salsa for desired consistency.
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The serrano and jalapeno chiles used in this recipe are both native to Mexico, and have been used in Mexican cuisine for hundreds of years.
The Poblano chile used in this recipe is a popular ingredient in Mexican cuisine, and was even featured in the classic Mexican dish "Chiles en Nogada" which was served to the emperor of Mexico, Agustín de Iturbide, in 1821.