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Mar 5, 2005 12:14 AM


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The Rancho (Old Spanish) Californian version of salsa:

4 large tomatoes
4 green anaheim chiles
1 sweet red onion, diced
1 garlic clove, minced
1 to 2 tsp. salt
1 tbsp wine vinegar
2 tsp fruity olive oil
1/4 c. finely snipped cilantro
1 sprig oregano

Char the toms and chiles over flame until blackened. Place chiles in bag or plastic for ten mins, peel toms, rub off chile skins with paper towels, cut toms in half and seed, dice and mix, add everything else but oregano, mix, add chile powder or chopped jalepeno for a spicy sarsa. Immerse oregano sprig in sarsa. set aside until ready to eat.

Recipe by Jacqueline Higuera McMahan.

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