Mary's Mexican Ranchero Salsa

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This is my favorite salsa. I got the recipe from my mother who has been making it since she was a young girl living with her grandparents on their ranch in Mexico. You can adjust the hotness according to your preference. Serve it over scrambled eggs or on anything you like.

Submitted by Mama Rivas aka Pablo's Hottie
Published on December 12, 2006
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

  • 3 tablespoons corn oil

  • 3 medium ripe tomatoes

  • 5 medium jalapeno peppers, stemmed

  • 1 medium onion, diced

  • 1 cup water

  • salt to taste

Directions

  1. Heat a medium skillet over medium heat. Add oil to the hot skillet and place whole tomatoes and jalapenos in the pan. Cook, turning every 2 minutes, until all sides are scalded. Remove from the heat.

  2. Transfer tomatoes and jalapenos carefully to a blender and process until pureed.

  3. Cook and stir onion in the same skillet over medium heat until translucent, about 5 minutes. Add tomato-jalapeno puree and pour in water; bring to a simmer. Simmer until thickened, about 5 minutes. Season with salt and serve warm.

Cook's Note:

You can use vegetable oil in place of corn oil.

Nutrition Facts (per serving)

83 Calories
7g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 83
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 5mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 1g 2%
Vitamin C 14mg 16%
Calcium 13mg 1%
Iron 0mg 2%
Potassium 198mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.