Mary's Mexican Ranchero Salsa

This Mexican ranchero salsa is best served warm over scrambled eggs, but can be added to just about anything else you're eating. The spice level can easily be adjusted to your preference.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 83 Calories

Ingredients

• 1 cup water
• salt to taste
• 3 tablespoons corn oil
• 1 medium onion, diced
• 3 medium ripe tomatoes
• 5 medium jalapeno peppers, stemmed

Recipe Instructions

Step 1

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.

Step 2

Transfer tomatoes and jalapenos carefully to a blender and process until pureed.

Step 3

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.