Ranch-Style Red Sauce

Salsa Roja Ranchera

Preparation info
  • Makes about

    1½ cups

    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

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.