Put the tomatoes in a large saucepan add the water, and bring to a boil. Cook until the skins start to split, 10-12 minutes. With a slotted spoon, remove the tomatoes from the water, set the pan aside.
Peel the tomatoes and return them to the pan of water. Using a potato masher, thoroughly mas the tomatoes, blending them with the water. Add the chiles, onion and oil and bring to a simmer over low heat. Simmer for 20 minutes, or until slightly thickened. Season with the garlic powder, salt and pepper and serve hot.
Serving
Suggestions
Use this spicy salsa to accompany steaks and other meat dishes, or top sunny-side-up eggs with it to make huevos rancheros.
Originally Submitted
7/25/2010
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