Salsa Ranchera by Chef Raymond G. Marshall

Famed southern California Chef Raymond G. Marshall  of Alcapulco/Los Arcos Mexican Restaurants

  • Approximately 1/2 Cup fresh sliced Onion
  • 1 Clove Garlic, mashed in 1/2 teaspoon Salt
  • 2 fresh Yellow Hot Chilies (Jalapeno), sliced

Cook above until soft but not browned on a low fire.


  • 1 fresh red Tomato, chopped
  • 1 Tablespoon chopped Cilantro
  • 6 canned or fresh Oretega-type Chilies, coursely diced.

Cook on low fire for another 5 minutes.

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