Guest guest Posted March 28, 2001 Report Share Posted March 28, 2001 * Exported from MasterCook * Salsa Ranchero Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 480 Serving Size : 1 Preparation Time :0:00 Categories : Sauces And Marinades Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup mild or hot store bought enchilada sauce 1 cup finely chopped tomatoes 1/2 cup finely chopped onions 1/4 cup finely chopped green bell peppers 1/4 cup finely chopped red bell peppers Vegan. Low fat Makes: 2 1/4 cups; serves: depends on the use This sauce is incredibly wonderful with anything Serve it as a dip with chips, with tacos or tostadas, on chili, or stir it into bean soups. For a thicker dip, use less enchilada sauce. Or use more enchilada sauce, to taste. This salsa improves as it ages and the flavors meld. 1. Heat the enchilada sauce to boiling. Remove from heat and stir in the remaining ingredients. Cool. Variation: Stir in 1/4 cup chopped fresh cilantro. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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