Ranch-Style Red Sauce from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
I blush to say that i no longer remember just where I encountered this basic salsa, though I think it must have been someplace around Lake Catemaco. The fiery but wonderfully perfumed habanero chil...
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Cooking tools:
- Mortar and pestle
- Food processor
- Blender
Ingredients
- 2 habanero chiles (see page 46), seeded, deveined, and coarsely chopped (use rubber gloves for this)
- 1½ teaspoons salt, or to taste
- 2 garlic cloves, coarsely chopped
- 1 very small or ½ medium-small white onion, coarsely chopped
- 2 medium-sized ripe tomatoes (10–12 ounces), peeled, seeded, and coarsely chopped
- 4–6 cilantro sprigs, chopped
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