Marys Mexican Ranchero Salsa

This is my favorite salsa. I got the recipe from my mother who has been making it since she was a young girl living with her grandparents on their ranch in Mexico. You can adjust the hotness according to your preference. Serve it over scrambled eggs or on anything you like.

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.

Per Serving: 83 calories; protein 0.9g; carbohydrates 4.8g; fat 7.1g; sodium 5.1mg.

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