Beautiful, Delicious Veracruz
Back to Veracruz: Good Food in Tlacotalpan

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. 


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! 



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


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


M. Mortensen

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:

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)