Breakfast Salsa (Ranchero Salsa)
- 15m Prep Time
- 7m Cook Time
- 22m Ready In
A fresh, chunky salsa made with boiled tomatoes, onion, and chiles, blended with cumin and cilantro. Serve as a breakfast salsa or condiment.
Ingredients
- 2 vine-ripened tomatoes or heirloom tomatoes
- 1 small white onion peeled and roughly chopped
- 1 serrano chile pepper stemmed and sliced (with seeds)
- 1 Scotch bonnet chile pepper stemmed, halved, and seeded
- 2 clove garlic peeled
- 1 tsp sea salt
- 1/4 tsp ground cumin
- 0.25 bunch fresh cilantro chopped
- 2 cup raw cashews or macadamia nuts soaked in water and covered overnight in refrigerator
- 2 tbsp plain cultured coconut-milk yogurt
- 1/2 tsp sea salt
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 674 mg
- Iron: 26.1 mg
- Magnesium: 947 mg
- Phosphorus: 2233 mg
- Potassium: 3527 mg
- Zinc: 20.6 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 vine-ripened tomatoes or heirloom tomatoes
- 1 tsp sea salt
- 1/4 tsp ground cumin
- 2 tbsp plain cultured coconut-milk yogurt
- 1/2 tsp sea salt
Prepare
- 1 small white onion, peeled and roughly chopped
- 1 serrano chile pepper, stemmed and sliced (with seeds)
- 1 Scotch bonnet chile pepper, stemmed, halved, and seeded
- Peel 2 clove garlic
- Chop 0.25 bunch fresh cilantro
- 2 cup raw cashews or macadamia nuts, soaked in water and covered overnight in refrigerator
Let's Cook
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Step 1.
In a small saucepan over medium-high heat, bring 1 quart of water to a boil. Add the whole tomatoes, onion, chiles, and garlic. Return to a boil, then reduce to a simmer. Cook until the tomatoes are soft, about 5 to 7 minutes.
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Step 2.
Drain the vegetables, reserving ½ cup of the cooking liquid. Place the drained vegetables into a blender. Add the salt, cumin, and cilantro, and blend until smooth. If you prefer a runnier salsa, add some of the reserved cooking liquid until you reach your desired consistency.
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Step 3.
Cool the salsa at room temperature and serve. This salsa can be refrigerated for up to 2 days, but it is best served freshly made.
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Step 4.
Drain the soaked nuts (cashews or macadamia) and place them in a high-powered blender. Blend on high speed, scraping down occasionally, until smooth. Add cold water 1 tablespoon at a time as needed to help blend, but avoid adding too much or the cream cheese will be runny.
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Step 5.
Add the yogurt and sea salt to the blended nuts, and pulse until just combined. Transfer the mixture to an airtight container and refrigerate overnight. Allowing the cream cheese to sour and set for a full 24 hours yields the best results. Once the base is made, you can fold in chopped charred green onions or roasted garlic for different flavors.