Salsa Ranchera
This is my copycat version of the salsa ranchera from La Costeña that my mom loved so much!
Servings 4 cups
Ingredients
- 6 large tomatillos peeled and washed
- 4 chile ancho stems and seeds removed
- 12 to 24 chile de arbol depending on your heat level. stems removed
- 4 cloves garlic
- 1/4 section large white onion
- 1/2 teaspoon oregano
- 1/4 teaspoon cumin optional(not traditional, but I like it in this recipe)
- salt to taste
Instructions
- Remove the stems and seeds from the chile ancho and just the stems from chile de arbol.
- Add all of the ingredients, minus the oregano, cumin and salt, to a pot. Cover with water. Bring to a boil, reduce heat and cook for 10 minutes. Remove from heat and let steep for 20 minutes.
- Drain the water and transfer to the blender. Add the oregano, cumin and salt to taste. Blend on high until smooth.
- Pour salsa into sauce pan and heat to medium. When it comes up to a simmer, reduce heat and continue cooking for 10 minutes. Taste for salt. Store room temperature salsa in tight sealed glass jars refrigerated for 7-10 days.
Notes
In the original bottled version, they have jalapeños listed in the ingredients. If adding adding jalapeños, reduce the chile de arbol by half. I would add at least 3 jalapeños. You can toast or dry roast the ingredients before simmering for added flavor!