Fresh Serrano Salsa Ranchera
Fresh Serrano salsa ranchera has a bright taste and lots of nuance. I make it in a molcajete, but if you want to double or triple the recipe for a party, use a blender. It’s great on tacos, breakfast eggs and on rice and pinto beans. This salsa brings back so many memories of home. Taste it and you are tasting Texas Mexican tradition.
For parties, I suggest you also make the cooked version that I posted previously and compare the two on gorditas or sopes.
Adapted from the Cookbook: “Truly Texas Mexican: A Native Culinary Heritage In Recipes”
Recipe for Fresh Serrano Salsa Ranchera
Ingredients (makes 1 cup)
1 Fresh Tomato, Large, cut into quarters
1 Fresh Chile Serrano (about 3″ length), sliced
2 Tbs White Onion, diced
1/4 tsp Garlic Clove, minced
1/4 teaspoon salt
This is pretty easy. Just place all the ingredients in a blender and pulse until you get a consistency that is smooth, with some bits. You can make this recipe beautifully in a molcajete, also.
2 thoughts on “Fresh Serrano Salsa Ranchera”
My mom would cut bacon in small pes. and us that grease with the bacon then do the rest you using but she would put a flour tortilla on the plate, then her 2 eggs whit the Salza on top with the ref, beans on the side.