Spicy Tomato Sauce

Name: Spicy Tomato Sauce (Salsa Ranchera)
Yield: Makes 500 to 700 ml/16 to 24 fl oz
Cuisine: Mexican
Ingredients: 450 to 675 g/1 to 1½ lb tomatoes, coarsely chopped, fresh or canned (drain off excess juice); 1 large mild green chilli or green pepper; Salt and pepper to taste; 1 tablespoon vegetable oil; 3 cloves garlic, coarsely chopped; 1 to 2 jalapeño-type chillies, seeded and chopped (add 1 extra if using a green pepper instead of a mild green chilli); 1 teaspoon dried oregano; 2 small onions, chopped; 1 teaspoon cumin

Salsa Ranchera

Preparation info

Makes
500 to 700 ml

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

This simple sauce is chunky from the tomatoes and peppers, spicy but not painfully hot. It is the sauce that turns unadorned poached or fried eggs into huevos rancheros and is delicious served with roast chicken, omelettes, chiles rellenos, or any time a mild tomato-chilli sauce is desired.

Ingredients

2 small onions, chopped
3 cloves garlic, coarsely chopped
1 large mild green chilli

Americas
Mexico
United States
Sauce
Spicy
Gluten-free
Vegan

Method

Sauté the onion, garlic, chillies, cumin and oregano in the oil until softened.
Add the tomatoes and cook until the flavours meld, about 5 to 10 minutes. Season with salt and pepper.