Hot Red Sauce Salsa Ranchero Recipes
HOT RED SAUCE (SALSA RANCHERO)
Posted by request. From Latin American Cooking, a treasury of recipes from the South American countries, Mexico and the Caribbean.
Provided by Derf2440
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the chilies, tomatoes, onions, garlic, coriander and sugar in an electric blender and blend until smooth.
- Add salt, vinegar and parsley.
- Serve hot or cold with chicken, fried eggs, tomatoes or tacos.
- (or enchiladas?).
HOMEMADE RED HOT SAUCE
Steps:
- Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
- Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
SALSA DE SERRANO ROJO (RED SERRANO SAUCE)
This is a medium hot "Table Sauce". It can be served as a "sprinkle on" for everything from enchiladas to scrambled eggs. It makes a welcome addition to a pot of chili. It should not be considered as a dipping sauce unless you've got a fair hot tooth. We like to use serranos because of the heat to flavor ratio. Jalapenos may be used, but they won't yield quite the quality of flavor. It yields a hot, pungent, sweet south of the border flavor that can easily be addictive.
Provided by Smoky Okie
Categories Sauces
Time 30m
Yield 100 serving(s)
Number Of Ingredients 9
Steps:
- Stem serranos, and puree along with garlic in blender until smooth adding water if necessary to maintain puree.
- Press puree through a sieve to remove seed particles.
- Combine 40 oz. serrano puree with all other ingredients in bowl.
- Work in batches back through blender, and strain again.
- Bottle in sprinkle top bottles and refrigerate.
Nutrition Facts : Calories 9.2, Fat 0.1, Sodium 72, Carbohydrate 1.9, Fiber 0.7, Sugar 1.2, Protein 0.3
RANCHERO SAUCE
This is served hot. It is great as a salsa or served over grilled chicken.
Provided by Andrea
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned, about 5 minutes. Cook and stir onion in the bacon grease until onion is transparent, 5 to 10 minutes. Remove bacon from skillet and drain on a paper towel-lined plate; crumble.
- Stir chopped tomatoes, tomato sauce, cilantro, jalapeno pepper, salt, pepper, and crumbled bacon into onion; bring to a simmer and cook until flavors blend, about 15 minutes.
Nutrition Facts : Calories 19.4 calories, Carbohydrate 3.1 g, Cholesterol 1.2 mg, Fat 0.6 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 129.7 mg, Sugar 1.8 g
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