June 1, 2007, Newsletter Issue #155: Salsa Ranchera
Tip of the Week
Broiled serrano chilies and tomatoes simmered with garlic and sautéed onions; served as a dip, sauce or topping.
2 pounds tomatoes, broiled
5 serrano chili peppers, broiled
2 large cloves garlic, peeled & roughly chopped
2 tablespoons safflower oil
2 tablespoons Vidalia onions, finely chopped
1/2 teaspoon salt
Broil tomatoes and chilies until black spots appear on both. Place in food processor and pulse along with garlic and salt until rough-textured mixture is formed.
Heat oil and fry onions until clear. Add tomato and pepper mixture, cook over high heat until reduced; about 10 minutes. Chill.
Stir often, add more chiles if hotter sauce is desired.
Yields 2 cups.
You can make this as hot as you want by varying amount and variety of chiles.
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