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This
is a great salsa and I probably should have put it in the
very first newsletter. It is served in every part of Mexico
in a vast array of dishes. The one that you are probably most
familiar with is Huevos Rancheros but there are countless
other Mexican dishes that you can make with this simple, yet
oh so tasty and authentic salsa. I'm gonna give you a recipe
for a small batch so in the unlikely case you really hate
it ..... you won't have wasted a whole lot of time or money.
One
poblano chile
Stemmed and seeded and cut into thin strips about an inch
long
One
onion
Medium size - white or yellow - halved and sliced thinly
Four tomatoes
The same size as the onion chopped into pieces about the size
of a marble
Two (or so) cloves of garlic
Chopped
Some cilantro
Chopped
This
is a really simple salsa to make and almost impossible to
screw up. Start the chile sauteeing over medium heat in a
little oil. Don't use any tasty expensive oil - use a cheap
neutral oil. (we want the taste of the salsa , not the taste
of the oil.) Corn or safflower works great. You don't want
to brown the chiles just to soften them. We don't want crunchy
chiles. This is a very mild version of Ranchero Salsa - even
the kids and Aunt Agnes can eat it. If you like a spicier
salsa add some chopped Jalapeno or serrano chiles too. When
the chiles are about half done add the onions and saute a
little more. Once again you don't want to brown the onions.
When the onions have turned translucent, add the garlic and
the tomatoes. Use the brightes red tomatoes you can find.
If the tomatoes in the market are really junky (as usual)
use the smaller plum tomatoes but use more of them. Cover
it all with water and let it simmer for about 15 minutes or
so, and you have just made an authentic Ranchero Salsa. Taste
it and add some salt. Right before you are ready to use it
throw in some chopped cilantro. If you're one of those who
hate the taste of cilantro throw in some chopped green onions
- the color is really important. This is great for Huevos
Rancheros, Bistek Ranchero, wonderful as an enchilada sauce
and great to add into a pot of beans. |
