Ingredients:
- 600 g tomatoes
- Powder Peperita Jalapeño n° 5
- 1 small onion
- 1 garlic clove
- Salt to taste
- 4 tablespoons extra virgin olive oil (EVO)
To prepare this quick and tasty ranchero sauce, start by finely slicing the small onion and setting it aside. Next, prepare the tomatoes by scoring a cross on the bottom of each tomato to make peeling easier. Blanch the tomatoes in boiling water for about a minute, then transfer them immediately to ice water to simplify the peeling process.
Once peeled, roughly chop the tomatoes and place them in a blender. Add the powder Peperita Jalapeño n°5 and blend until smooth.
Meanwhile, heat four tablespoons of extra virgin olive oil (EVO) in a pan. Add the prepared onion and a crushed garlic clove, and sauté over medium heat.
Add the tomato and pepper mixture to the pan, season with salt, and reduce the heat. Cook until the sauce has thickened to a spreadable consistency.
Finally, serve the ranchero sauce in a small bowl, garnished with a whole pepper for an extra touch of color and flavor.
