Ranchera Salsa Recipe
 
 
Author:
Serves: about 6 cups
Ingredients
  • 3 lb. (1.5 kg) plum tomatoes, cored
  • ¾ lb. (350 gr) jalapeño peppers
  • 4 garlic cloves
  • 1 medium-size white onion, sliced or coarsely chopped
  • 2 teaspoons salt (use 1 and taste if it needs more)
  • ½ cup (125 ml) chopped fresh cilantro
  • ⅓ cup (75 ml) fresh lime juice (about 4 limes)
Instructions
  1. Wash and core plum tomatoes. Bigger tomatoes, cut in half. Wash peppers and remove stems. Onions can be cut in half or cut to the size you want them to be in the salsa,
  2. Arrange all the vegetables on a large baking sheet or pan
  3. Bake at 425F (220C) for 40 minutes
  4. Halfway through the baking time, take the garlic out (Tip: you can also add the garlic halfway, not at the beginning, because it only needs 20 minutes)
  5. Once the baking time is over, put the peppers into a bowl and cover for 15 minutes
  6. Peel the tomatoes and later also the pepper
  7. Coarsely chop or blend the vegetables, and add to a saucepan
  8. Bring to a boil, and simmer for 2 minutes
  9. Add salt (use 1 and taste if it needs more), cilantro, and lime juice
  10. Fill jars, leaving ½ inch headspace
  11. Wipe rims, apply lids, and screw on bands fingertight
  12. Process in a water bath canner for 20 minutes (adjust to your latitude)
  13. Wait 5 minutes, remove from canner
  14. Let cool, check seal and store
Recipe by Northern Homestead at https://northernhomestead.com/ranchera-salsa-recipe/