Salsa Ranchera recipe

To roast the chilie peppers
Preheat your oven to 225 degrees C (450 degrees F). Arrange the chili peppers on a roasting pan in a single layer. Place the pan in the oven and roast for about 5 minutes, until the skin of the peppers turns dark brown in color and blisters. Remove chili peppers from the oven, put them in a plastic bag and seal the bag. The steam from the peppers should cook the flesh a bit more. After 2-3 minutes open the bag and take out the chili peppers.

To roast the tomatoes, follow the same procedure as with the chili peppers.

In a blender or food processor, add the garlic, cumin, paprica, roasted tomatoes and roasted chilies. Blend until you get a slightly chunky sauce.

Cook the onion in a skillet or heavy frying pan for about 3-4 minutes, until the onion becomes translucent. Add the blended ingredients and cook over high heat, stirring often, until the sauce is reduced by half.

When the sauce is ready, remove it from heat and put it in a bowl. Let it cool, cover it with plastic wrap and refrigerate until using. You should refrigerate the salsa for at least 2-3 hours; refrigerating it overnight will result in an even better result.