Mexican Vegetable Sauce (Salsa Ranchera)
Simple Recipes Fasting Recipes South American Low Calorie Recipes Oven Recipes Sauces and Salsa
I chose to make this sauce for our "Mexican night" - I often choose a theme for cooking - because during this season roasted vegetables taste better than fresh ones. Mexicans also have a version with fresh vegetables of this sauce, but no matter what they say, peppers and tomatoes during this season don't measure up to summer ones. So we'll wait for tasty vegetables for the other version. But you won't be disappointed, it's a spicy sauce (make it as spicy as you can handle) perfect for serving with tortilla chips.
Ingredients
4 tomatoes
2 hot peppers (or more if you want the sauce extra spicy)
1 red bell pepper
1/2 onion
1/2 head of garlic
a few sprigs of parsley
2 tablespoons oil
juice from 1/2 lemon or lime
1 teaspoon dried oregano
a little ground cumin (optional)
How to prepare mexican vegetable sauce (salsa ranchera)
- Put all the vegetables in a baking tray. Wrap the garlic and onion in aluminum foil. Roast at 240°C for 45 minutes. Turn the peppers occasionally so they char on all sides.
- When the vegetables cool down, peel them but leave the charred parts to give the sauce a roasted flavor.
* you can read the technique for roasting and peeling peppers here - Put all ingredients in the food processor and pulse a few times, so the sauce doesn't become too smooth - keep some vegetable chunks.
* instead of cumin and oregano you can use a teaspoon of Mexican spicy seasoning - Serve simply with corn chips (tortilla chips). Can also be served as a sauce with various dishes, especially Mexican ones, which are never without this sauce.
Peel the roasted vegetables
Blend everything in a food processor
