Salsa Ranchera Recipe-March 2024-www.zdask.com

　　Store-bought salsas are generally quite good (I always have some on hand, both for using as a dip and as a shortcut to great flavor in recipes). However, for an occasional treat, nothing equals homemade salsa, especially one made with fresh tomatoes. Serve with tortilla chips or as a condiment with Mexican-style dishes.

Ingredients

makes about 2 cups (8 or more servings)

　　2 cups chopped flavorful tomatoes, or one 16-ounce can diced or stewed tomatoes, lightly drained

　　1 small onion, quartered, optional

　　One 4-ounce can chopped mild green chilies or 1 to 2 fresh jalapeño peppers, seeded and coarsely chopped

　　Several sprigs fresh cilantro

　　1 to 2 tablespoons fresh lemon or lime juice, or to taste

　　1/4 teaspoon salt, or to taste

Step 1

To prepare in a food processor, combine all the ingredients and pulse on and off until coarsely pureed. To prepare by hand, finely chop the tomatoes, onion, chilies, and cilantro. Stir in the lime juice and salt, and serve.

nutrition information

Step 2

Calories: 13

Step 3

Total Fat: 0g

Step 4

Protein: 0g

Step 5

Carbohydrate: 3g

Step 6

Cholesterol: 0mg

Step 7

Sodium: 4mg

　　Cooks' Note

　　The use of one jalapeño will result in a hot salsa, while two will make this fairly incendiary. Those with more experienced palates are free to use as many jalapeños as they’d like. Store remaining salsa in an airtight jar. This will keep for several days, but it’s best fresh.

　　The Vegetarian 5-Ingredient Gourmet