Salsa Ranchera

From Mexican Light: Exciting, Healthy Recipes from the Border and Beyond

Cookbook

Author(s): Martha Rose Shulman

Page 63

Cuisine: Mexican

Course: Condiments

Photo by Peckish Sister

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Peckish Sister

Reviews

1 reviews, average rating 3.0 / 5

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Peckish Sister

13 years ago

★ ★ ★ ★ ★ 3/5

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thisis a very simple cooked salsa with ingredients that you are likely to have. I like that the tomatoes were not seeded and as it takes two pounds, a good way to use up a lot of tomatoes. I found that we used it on a lot of different foods. If I had the time and ingredients however I would make our favorite tomato salsa recipe from the new Moosewood cookbook.

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