Scissor Salsa (or Rancho Relish)

I love this stuff. I don’t think I’ve written about it before. I thought it was obscure and rare until my friends in Hidalgo confirmed that they make it.

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Here’s a link to the original recipe. 

Note that Diana has you heat the chiles on a comal. This isn’t to toast them or cook them. It’s really to soften them if they are old. I’ve made this countless times but the best is with our banana vinegar. I also add some Oregano Indio. You can’t beat the combination!

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I added three small spoonfuls to scrambled egg batter and the result was fine! Add two heirloom corn tortillas and you’re in business.

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The best use is as above, with some fresh mozzerella. Golly I could live on this.

1 Comment on Scissor Salsa (or Rancho Relish)

  1. Steve, I think you need to see this Charras Cowgirl fabric. I don’t know the seller so can’t make a recommendation, but I believe some of this will be kitchen curtains for me pretty soon. The minute I saw it I thought of Rancho Gordo:

    http://tinyurl.com/pub39sa

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