Salsa Ranchera

🥘 Ingredients

• agave nectar
  1/2 tsp
• coconut bacon
  1 slice
• fresh thyme
  1 tsp
• garlic
  2 cloves
• hot sauce
  1/2 tsp
• onion
  1 small
• salt
  1/2 tsp
• tamari soy sauce
  1 tsp
• tomatoes
  4 large

🍳 Cookware

• cast-iron pan
• high-speed blender

1. 1

   Add the tomatoes , cut in half onion , and garlic to a dry cast-iron pan .

   tomatoes: 4 large, onion: 1 small, garlic: 2 cloves
2. 2

   Place the pan over medium-high heat and toast the vegetables evenly on all sides until they start to blacken and blister, about ⏱️ 15 minutes .
3. 3

   Transfer to a high-speed blender and add the coconut bacon , fresh thyme , tamari soy sauce , agave nectar , hot sauce , and salt .

   coconut bacon: 1 slice, fresh thyme: 1 tsp, tamari soy sauce: 1 tsp, agave nectar: 1/2 tsp, hot sauce: 1/2 tsp, salt: 1/2 tsp
4. 4

   Blend until smooth.
5. 5

   Taste and adjust the seasoning.
6. 6

   Store in a sealed container in the refrigerator for up to 1 week.