California Rancho Sarsa - Recipe

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CALIFORNIA RANCHO SARSA
5 ripe tomatoes, peeled, seeded, and chopped 4 Anaheim chiles, peeled, seeded, and chopped 2 jalapeno chiles, seeded and minced (canned are acceptable) 1/2 onion, minced 1 clove garlic, minced 1-2 tbsp. wine vinegar 2 tbsp. olive oil Salt to taste 1 tsp. fresh oregano or 1/2 tsp. dried oregano 2-3 tbsp. snipped cilantro 2-3 tbsp. tomato puree (optional) Blister the tomatoes over a flame or plunge into boiling water for 30 seconds and then into cold water. Slip off the skins. Char the chiles over a gas flame or under a broiler until blackened. Place in a paper sack or plastic bag for 5 minutes to steam. Remove the skin under cold running water. Cut off the tops from the chiles and remove veins and seeds. Combine all the ingredients and allow the sarsa to mellow in the refrigerator for at least 1 hour before serving. If the salsa seems too thin, you can bind it together by stirring in a few tablespoons of tomato sauce or tomato puree. The salsa keeps well for 1 day. If you would like to keep it longer, simmer it for 15 minutes in a saucepan. Keeping power for cooked sarsa is 1 week. It can be used to spoon over huevos rancheros. Makes 1 quart or serves 6 as a table sauce or 8 for dipping.

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California Rancho Sarsa

· Mar 19 · #64339

Liz Bower (Washington) says:

For years we have teased our mother about her "sarsa" recipe. "Mom, it's "Salsa". She has now been redeemed by this decades old recipe. (Probably a basque recipe from our french grandmother) We grew up on beans, tortillas and sarsa when Orange County was in fact orange groves, strawberry and bean fields and farming was part of living the good life!

· Apr 5 · #154375

Debra (United States) says:

Thank you for the Sarsa recipe.
Nana made this and served it with Lamb.
She is from Spanish decent and grew up in southern California.
I would make it but never got it quite right (I didn't put the wine vinegar and the olive oil in it who knew that just those 2 things could make all the difference)
Thank you again :-)

· Sep 9 · #176629

Nicole (United States) says:

Oh Liz (and Debra)! Thank you SO much!

I also grew up in So-Cal. I have checked online for sarsa recipes many times, but this is the first time I've found anything like my (French-Basque) Amachi (translation = grandma for you non-Basque folk) made to serve with lamb. I lost my Amachi when I was 17, and my mom and I have tried to replicate her sarsa....but neither of us have gotten it "right." Granted, my Amachi would have done it a bit differently than this (whose wouldn't?)....but I can not WAIT to try this!!! I think that adding salt, vinegar, oil, and upping the oregano will make ALL the difference!! Thanks again!

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