Ranchero Sauce
From elgourmand 11 years ago
- 30 to make
- Serves lots
Wish there was a great yarn to go with this but just ain’t so. As Lindy says in her recipe for Huevos Rancheros, Lindys Huevos Rancheros most Ranchero sauce is just too tomatoey. Read more Ran across this recipe in a Mexican joint a ways outside of Roswell, New Mexico, back in 1987 and really liked it. The cook was kind enough to give me the recipe, after I showed him my Hawaiian Drivers License. Figured I wasn’t going to open up a joint down the road. See less
Ingredients
- Ingredients: shopping list
- • 3 fresh jalapeno peppers, seeds removed if overly hot shopping list
- • 4 Tbs. pure ground red Chile, to taste & temp. The guy I got this from liked it hot. shopping list
- • 1/4 medium onion shopping list
- • 2 scallions with some leaves shopping list
- • Two or three fresh celery leaves. shopping list
- • Two large ripe tomato, squeeze out juice and seeds shopping list
- • 2-3 cloves garlic shopping list
- • Chop this lot very fine, or run through a food processor, then place in a sauce pan shopping list
- Add: shopping list
- • Tbs. dry leaf oregano shopping list
- • 1 tsp. cumin seed shopping list
- • 1/4 cup dry red wine shopping list
- • good grind of black pepper shopping list
- • dash of vinegar shopping list
- • bit of sugar and salt shopping list
- • enough water, wine, or good beer for a sauce-like consistency shopping list
How to make it
- Directions
- 1. Simmer Ranchero Sauce gently for about 15 minutes, stir occasionally.
- You could use a Molcajete instead of a food processor. See Photo
- Use Ranchero Sauce as a dip, on eggs, meat or vegetables. This sauce keeps well in the refrigerator. If you poor it simmering into a sterilized jar with a tight fitting lid it will last a very long time in the fridge.
Molcajete
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