Yesterday started with a blueberry muffin from the freezer, defrosted and warmed in the microwave, and spread with homemade Meyer Lemon Jelly. This could become addicting. (Oh oh! she says to herself.)
This time it was with his Opthalmogist to check the pressure in his eyes. David has glaucoma. Pressure is good. Yay!
Is this just too cute or what?!
I stopped into the Korean market a few doors down from the salon to pick up some red onions (going to can more in wine vinegar) and fresh tomatoes to make Salsa Ranchera when I get home for gift giving. This market has great produce among many other wonderful items for speciality cooking Oriental/Asian style, and amazingly they have a large Mexican speciality foods area as well.
Chiles charring on the stovetop.
Produce ready to make Salsa Ranchera. This is an all-purpose Mexican tomato sauce, probably mostly known for Huevos Rancheras and it comes from the Central and Northern areas of Mexico I believe. It is a great tomato sauce base for all kinds of Mexcian dishes.
Pou in blended tomato mixture and cook over medium high heat until the sauce has reduce some and is well seasoned. I made a qudrupal batch so it took about 20 minutes cooking time. One bacth might only take 5 minutes to cook down some.
1 pound tomatoes, broiled or not
2 to 4 serrano chiles, charred
1 garlic clove, roughly chopped
2 tablespoons vegetable oil
2 tablespoons finely chopped white onion
1/2 teaspoon salt, or to taste