Salsa Ranchero

Name: Salsa Ranchero
Yield: Makes 300 ml
Cuisine: Spanish
Ingredients: 3 garlic cloves; 1 onion, finely chopped; 2 tablespoons vegetable oil; 1 teaspoon tomato purée; 6 ripe but firm tomatoes, chopped (or 200 g tinned); 6 ripe but firm tomatoes, chopped (or 200 g tinned); 1 red jalapeño chiili, chopped; 1 tablespoon chopped coriander; 1 teaspoon chopped oregano; 1 teaspoon ground cumin; a pinch of sugar

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Salsa means sauce in Spanish, and in Latin America it is generally an uncooked mixture of chillies and tomatoes. This chunky version has a great affinity with egg dishes, but also with chicken and fish. It is not overly hot and can be enjoyed by those who do not care for sauces that raise your temperature!

Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
3 garlic cloves

Europe
Spain
Sauce
Latin America
Mediterranean
Gluten-free
Vegan

Method

Heat the oil in a pan, add the onion, garlic and chilli and cook for 8–10 minutes, until softened.
Add the tomatoes, tomato purée, sugar, cumin, oregano and coriander, and simmer over a low heat for 10–12 minutes, for the flavours to infuse.
Remove from the heat and leave to cool. The sauce will keep, covered, in the fridge for 2–3 days.