Summary

Ingredients

• 4 large tomato (s), ripe (or canned)
• 2 chilli pepper (s)
• 1 large onion (s), finely chopped
• 2 cloves garlic
• 3 tablespoon olive oil
• possibly sugar and lime juice

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Instructions

1. Blanch the pods (number according to the degree of heat required) and tomatoes in boiling water, then peel off the skin of the tomatoes. Core the chili peppers. Puree tomatoes, onions, chillies and garlic in a blender. Heat the oil in a saucepan and add the pureed mass. Simmer while stirring until the salsa is a bit thicker and dark red and gives off a good aroma. Season to taste with salt, possibly add a pinch of sugar or a few drops of lime juice.
2. The salsa ranchera keeps well in screw-top jars in the refrigerator.