Salsa ranchera from robert dionne
- Course: Salsas Sauces and dressings
- Cuisine: Various North American Various Central American Various South American
- Yield:
Salsa ranchera from robert dionne ingredients
- 1 lb Tomatoes
- 1⁄2 c Finely chop onion/scallions
- 1 t Minced garlic
- 1⁄2 T Finely chopped hot pepper
- 1⁄4 c Chopped cilantro or parsley
- 1 t Salt
- Lime juice to taste
Cooking Salsa ranchera from robert dionne
1. Halve tomatoes and remove the seeds and juice.
2. Finely chop the pulp and combine with the remaining ingredients.
3. The "heat" of the salsa depends on the type and amount of hot peppers you use.
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