SALSA RANCHERA
This salsa keeps well in the refrigerator for up to 1Â week. Reheat gently before serving.
- 6 tomatoes
- 4 cups water
- 5 serrano chiles, cut into thin strips
- ½ onion, quartered and thinly sliced
- ¼ cup vegetable oil
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- â…› teaspoon pepper
Instructions:
- Put the tomatoes in a large saucepan, add the water, and bring to a boil. Cook until the skins start to split, 10 to 12 minutes. With a slotted spoon, remove the tomatoes from the water; set the pan aside.
-  Peel the tomatoes and return them to the pan of water. Using a potato masher, thoroughly mash the tomatoes, blending them with the water. Add the tomatoes, blending them with the water. Add the chiles, onion, and oil and bring to a simmer over low heat. Simmer for 20 minutes, or until slightly thickened. Season with the garlic powder, salt, and pepper, and serve hot.