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Ranch Style Salsa


Ready In: 45 Minutes
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Fry the bacon in a 10 - 12 inch skillet until browned. Remove with a slotted spoon and add the corn oil to the skillet. Set aside off heat.
  • Using the metal blade, drop the garlic through the feed tube with the motor running to mince. Change to 3 or 4mm (standard) slicing disc and process the onion. Saute garlic and onion in reserved skillet over medium-low heat for 5 minutes.
  • Cut the bell pepper into about 6 sections to fit horizontally in the feed tube. Use the 3 or 4mm (standard) slicing disc to process the pepper into long strips. Add to the skillet and simmer about 5 minutes more until the onions are translucent.
  • Meanwhile, prepare the fresh tomatoes. Place on a cookie sheet and set under a preheated broiler about 4 - 6 inches from the heat source. Roast, turning until all sides are charred. Watch carefully to prevent burning. Let cool, then remove and discard skin. Cut the tomatoes into wedges and reserve any juices. (Canned tomatoes do not need to be roasted.) Add wedges and juices to the skillet.
  • Remove stems, seeds and veins from the chiles and slice into thin strips. Add to the skillet and simmer 5 minutes. Add salt and pepper to taste. Use immediately or refrigerate until ready to use. The salsa is served hot.
  •  SAVE