Ranch-Style Red Sauce (Salsa Roja Ranchera)
I blush to say that I no longer remember just where I encountered this basic salsa, though I think it must have been someplace around Lake Catemaco. The fiery but wonderfully perfumed habanero chile is essential for the right flavor. For the best texture, use a mortar and pestle. If you have to use a food processor, be sure to leave the sauce slightly chunky. The texture is a little less easy to control with a blender.
Ingredients
- 2 habanero chiles seeded, deveined, and coarsely chopped (use rubber gloves for this)
- 1½ teaspoons salt or to taste
- 2 cloves garlic coarsely chopped
- 1 very small or ½ medium-small white onion coarsely chopped
- 2 medium-sized ripe tomatoes 10-12 ounces, peeled, seeded, and coarsely chopped
- 4-6 sprigs cilantro chopped
Instructions
- Using a mortar and pestle (preferably a Mexican molcajete), mash the chiles to a paste with the salt. (Watch your eyes!) Add the garlic and continue pounding and mashing. When the garlic is thoroughly incorporated, add the onion and mash as fine as possible. Mash in the tomatoes.
- Pour the sauce into a serving bowl, sprinkle with the cilantro, and serve at once.
Nutrition
Calories: 18kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 585mgPotassium: 147mgFiber: 1gSugar: 2gVitamin A: 474IUVitamin C: 12mgCalcium: 12mgIron: 1mg
