---
comments: true
tags:
  - sauce
  - the-gracias-madre-cookbook
---
# :tomato: Salsa Ranchera

![Salsa Ranchera][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 2 cups | 15 minutes |

## :salt: Ingredients

- :tomato: 4 large tomatoes
- :onion: 1 small onion
- :garlic: 2 cloves garlic
- :bacon: 1 slice [coconut bacon][2]
- :herb: 1 tsp fresh thyme
- :sake: 1 tsp tamari soy sauce
- :cactus: 0.5 tsp agave nectar
- :hot_pepper: 0.5 tsp hot sauce
- :salt: 0.5 tsp salt

## :cooking: Cookware

- :cooking: 1 cast-iron pan
- :cup_with_straw: 1 high-speed blender

## :pencil: Instructions

### Step 1

Add the tomatoes, cut in half onion, and garlic to a dry cast-iron pan.

### Step 2

Place the pan over medium-high heat and toast the vegetables evenly on all sides until they start to blacken and
blister, about 15 minutes.

### Step 3

Transfer to a high-speed blender and add the [coconut bacon][2], fresh thyme, tamari soy sauce, agave nectar, hot sauce,
and salt.

### Step 4

Blend until smooth.

### Step 5

Taste and adjust the seasoning.

### Step 6

Store in a sealed container in the refrigerator for up to 1 week.

## :link: Source

- The Gracias Madre Cookbook

[1]: <../assets/images/salsa-ranchera.jpg>
[2]: <../ingredients/coconut-bacon.md>