Salsa ranchero

Yield: 8 Servings

Measure 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
\N \N Tomato juice

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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