Rancheros Salsa Recipes

Steps:

• For the salsa: Heat oil in a medium saucepan over medium heat. When it shimmers, add tomatillos, onions, jalapeno, and garlic, and cook until tomatillos and onions are softened, about 7 minutes. Transfer mixture to a blender, add cilantro, vinegar, and salt, and puree until sauce is smooth. (Yields about 2 cups salsa.)
• For the eggs: Bring at least 3 inches of water to a simmer in a medium pot and stir in vinegar. Break each egg into a separate small cup. Fill a large bowl with warm water and set aside. Gently slide eggs into the simmering water, 1 at a time. Cook until whites are just set, about 2 to 3 minutes. Lift eggs out of the water with a slotted spoon. Place in a bowl of warm water to keep warm while finishing the dish.
• For the tortillas: Heat oil in a large heavy bottomed pan over medium-high heat to 350 degrees F. When oil is ready, add tortillas 1 at a time and fry until golden brown and crisp on both sides, about 1 minute. Transfer to a paper-towel-lined plate and season immediately with salt.
• To serve: For each serving, place down 2 corn tortillas, place 2 eggs on top, drizzle with salsa, and sprinkle with cheese. If desired, top with a dollop of sour cream and slices of avocado. Serve immediately.

Steps:

• Heat a medium skillet over medium heat. Add oil to the hot skillet and place whole tomatoes and jalapenos in the pan. Cook, turning every 2 minutes, until all sides are scalded. Remove from the heat.
• Transfer tomatoes and jalapenos carefully to a blender and process until pureed.
• Cook and stir onion in the same skillet over medium heat until translucent, about 5 minutes. Add tomato-jalapeno puree and pour in water; bring to a simmer. Simmer until thickened, about 5 minutes. Season with salt and serve warm.

Steps:

• In a large heavy bottomed skillet, heat the oil over medium high heat until hot but not smoky. Add onion, peppers, and roma tomatoes; cook 5 minutes or until onion is translucent.
• In a food processor, puree garlic, diced tomato, and tomatillos. Add to onion mixture. Cook 5 minutes more.
• Add chilies, chipotle, jalapeno, and cilantro.
• Stir in orange juice concentrate, cumin, oregano, cinnamon, salt and pepper.
• Cook 5 more minutes or until desired thickness.

Steps:

• Preheat broiler. (500º).
• Place tomato quarters and pepper halves, cut side down, on broiler pan.
• Broil 4 inches from the heat for 5-7 minutes, 'til skins start to blacken.
• Remove from broiler pan; cool.
• Remove skins from tomatoes and peppers; finely chop.
• Cook onion and garlic in hot oil, in a small saucepan for 3 minutes.
• Stir in tomatoes, peppers and cumin. Bring to a boil.
• Reduce heat and simmer, uncovered, for 10 - 15 minutes or 'til most of the liquid has evaporated.
• Cool completely.