Serves: 5
Total Calories: 78
1. In a medium skillet, heat the oil over medium heat and cook the onion and garlic, stirring, until they begin to brown, 4 to 5 minutes. Reserve in the pan off heat.
2. Prepare the tomatoes. Put the tomatoes with skins and juices in a blender. Add the serrano chiles and blend until smooth. Transfer the sauce to the skillet with the onion and cook over medium-low heat, partially covered, stirring frequently, to blend flavors, about 10 minutes. Add salt. The sauce is ready to use, or store the sauce in a covered container, refrigerated, up to 3 days, or freeze up to 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Ranchera Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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