Salsa ranchero
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pico de gallo salsa |
| 1 | cup | Tomato sauce |
| 1 | cup | Cilantro; minced |
| 2 | tablespoons | Tomato paste |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Black pepper |
| 1 | tablespoon | Safflower oil |
| 1 | teaspoon | Vinegar |
| Tomato juice | ||
Directions
Use the metal blade of a food processor to process all the ingredients except the tomato juice until well blended. Simmer over medium heat for 10-15 minutes. Thin with tomato juice if needed. Taste and adjust salt.
Makes 2 Cups Joel Ehrlich <Joel.Ehrlich@...> CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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