Salsa Martajada or Blended Salsa For Huevos Rancheros
My cousin Diana makes a blended salsa that is served warm and pairs well with everything from fried eggs to tacos. To make huevos rancheros, for example, simply serve over-easy-eggs with a generous stopping of warm salsa martejada. It’s a classic South Texas dish that can be enjoyed morning, noon or night with a side of rice, refried beans and of course tortillas, too. If you’ve enjoyed this recipe, tag me on instagram at @y_delicacies. I’d love to see what your cooking!
Salsa Martajada
Blended Salsa
Yvette Zuniga Jemison
YDelicacies.com
Recipe from My South Texas Kitchen cookbook
Servings: about 2 cups
1 lb. ripe Roma Tomatoes (about 5 tomatoes)
1-2 Serrano peppers (deseeded for mild, seeded for spicy)
3 tablespoon olive oil
1/2 cup sliced onions
1 tablespoon fresh minced garlic
1 teaspoon salt
1. In a medium saucepan, arrange the tomatoes and Serrano chili peppers in a single layer. Fill with enough water to cover the tomatoes and peppers. Bring to a boil and reduce to a simmer. Simmer until the peppers are dull green in color and the tomato peels have split and pull awa from the tomatoes, about 15 minutes. Use a fork to gently turn over each tomato and pepper half way during the cooking time. Reserve the cooking water.
2. Meanwhile, heat the olive oil in medium skillet over medium heat. Add the onions and sauté until softened and fragrant, 3-5 minutes. Add garlic and sauté until fragrant, about 1 minute. Use a slotted spoon to transfer onions and garlic to blender, draining the oil back into the skillet. Set aside the skillet with oil.
3. Add salt to blender. Using a slotted spoon transfer the serrano peppers to acutting board; remove stems and seeds. Transfer the peppers to the blender, and pulse until the peppers and onions are well blended.
4.Use a slotted spoon to transfer the whole tomatoes to blender. Add ¼ cup of the reserved water and pulse until the vegetables are mostly blended, with some chunks remaining.
5. Heat oil in the skillet over medium heat. Pour the tomato and pepper blend into the skillet, if needed, add up to 1/2 cup of the reserved saucepan water to achieve your desired salsa consistency. Bring to a boil and immediately reduce to a simmer until heated through, about 3 minutes. Serve warm or at room temperature. Store in an airtight container in the refrigerator up to 5 days. Reheat before serving.
