ZESTY Ranchero Sauce
Ranchero sauce is a flavorful tomato-based sauce with onions, peppers, garlic, and spices like cumin and chili powder. It's often used in Mexican cuisine to accompany dishes like huevos rancheros or enchiladas. This zesty sauce adds a delicious kick to any meal with its combination of savory and spicy flavors.
Thirteen Amazing Salsa Recipes from Mexico
Dive into the vibrant world of Mexican cuisine with these thirteen incredible salsa recipes that will elevate your culinary adventures. From the smoky depths of chipotle to the fresh zest of tomatillo, each recipe offers a unique taste of Mexico's rich flavors. Perfect for spicing up your tacos, nachos, or simply enjoying with crispy tortilla chips, these salsas are a must-try for any food enthusiast. Whether you prefer mild or fiery, there's a salsa here to suit every palate. Get ready to bring a fiesta to your kitchen with these authentic and mouthwatering creations.
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Salsa Verde | Mexican Green Sauce Recipe
Ingredients • 20 small/medium tomatillos, paper husks removed & washed • 7-8 jalapeños, stems removed • 1/2 white onion • 2 tbsp oil • 6 garlic cloves • 6 chiles de arbol (optional) • 1 tbsp chicken bouillon OR USE SALT • 1 tsp Mexican oregano • 1/2 cup water • 1 small bunch cilantro, about 1/2 cup Instructions • In a heated oiled skillet add your tomatillos, jalapeños, onion. • Cook them for about 7 minutes until they’re slightly charred and then add your chiles de arbol and your garlic cloves. • Cook for another 4-5 minutes and add your chicken bouillon and Mexican oregano. • Add some water and mix well. Let it come to a boil. • Turn off the heat and let it cool down. • Once cooled, add everything into a blender including the juice from the pan and cilantro and ble
0:39
Salsa Verde | Mexican Green Sauce Recipe
Ingredients • 20 small/medium tomatillos, paper husks removed & washed • 7-8 jalapeños, stems removed • 1/2 white onion • 2 tbsp oil • 6 garlic cloves • 6 chiles de arbol (optional) • 1 tbsp chicken bouillon OR USE SALT • 1 tsp Mexican oregano • 1/2 cup water • 1 small bunch cilantro, about 1/2 cup Instructions • In a heated oiled skillet add your tomatillos, jalapeños, onion. • Cook them for about 7 minutes until they’re slightly charred and then add your chiles de arbol and your garlic cloves. • Cook for another 4-5 minutes and add your chicken bouillon and Mexican oregano. • Add some water and mix well. Let it come to a boil. • Turn off the heat and let it cool down. • Once cooled, add everything into a blender including the juice from the pan and cilantro and ble
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