Salsa Ranchera	Salsa Ranchera

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Salsa Ranchera

Source: Casa Gallardo Restaurants Recipe Binder, 1993

Yield: 1 gallon

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Ingredients

• 1 lb onions, yellow

• 1 lb jalapenos, fresh, stems removed

• 1 1/2 oz cilantro, fresh, finely chopped

• 1 lb tomatoes, diced 1/4-in

• 3 lb tomatoes, crushed, canned

• 3 cups water, cold from tap

• 2 oz cider vinegar

• 4 oz jalapeno juice

• 4 tsp salt, table

• 1 Tbsp oregano, Mexican, whole, dry

• 2 Tbsp garlic, granulated

• 2 tsp cumin, ground

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Preparation

Combine onions and jalapenos, and run through buffalo chopper approximately 10 revolutions. Place the mixture in an appropriate container.

Add remaining ingredients to mixture. Stir all ingredients together until well mixed.

Cover and refrigerate. Let sit at least 3 hours before serving.