Salsa Ranchera
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
64
Spice
46
Sweetness
50
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 medium
White Onion (quartered)1 cup
Olive Oil1 cup
Cilantro (chopped fresh)3 tbsps
Wine Vinegar (red-)Directions:
1
Preheat oven to 400°F
2
Arrange 2 onion quarters and 2 pounds tomatoes in a small roasting pan and drizzle with 1/4 cup oil
3
Arrange remaining 1 pound tomatoes in a small baking pan and drizzle with remaining 1/4 cup oil
4
Bake both pans of tomatoes in upper and lower thirds of oven, switching position of pans after 45 minutes, until browned, about 1 1/2 hours
5
Remove roasting pan and continue baking small pan of tomatoes until blackened, about 30 minutes more
6
Transfer all roasted tomatoes (do not peel) and onions with a slotted spoon to a food processor, discarding liquid in pans
7
If your processor is small, do this in 2 batches
8
Pulse until coarsely chopped
9
(Alternatively, you can chop with an immersion blender in a deep container
10
) Chop remaining 2 onion quarters and stir together with tomato mixture, serrano, cilantro, and vinegar
11
Season with salt and chill, covered, at least 8 hours to blend flavors
12
Bring to room temperature before serving
13
Preheat oven to 400°F
14
Arrange 2 onion quarters and 2 pounds tomatoes in a small roasting pan and drizzle with 1/4 cup oil
15
Arrange remaining 1 pound tomatoes in a small baking pan and drizzle with remaining 1/4 cup oil
16
Bake both pans of tomatoes in upper and lower thirds of oven, switching position of pans after 45 minutes, until browned, about 1 1/2 hours
17
Remove roasting pan and continue baking small pan of tomatoes until blackened, about 30 minutes more
18
Transfer all roasted tomatoes (do not peel) and onions with a slotted spoon to a food processor, discarding liquid in pans
19
If your processor is small, do this in 2 batches
20
Pulse until coarsely chopped
21
(Alternatively, you can chop with an immersion blender in a deep container
22
) Chop remaining 2 onion quarters and stir together with tomato mixture, serrano, cilantro, and vinegar
23
Season with salt and chill, covered, at least 8 hours to blend flavors
24
Bring to room temperature before serving