• 3 fresh jalapeno peppers, seeds removed if overly hot
• 4 Tbs. pure ground red Chile, to taste & temp. The guy I got this from liked it hot.
• 1/4 medium onion
• 2 scallions with some leaves
• Two or three fresh celery leaves.
• Two large ripe tomato, squeeze out juice and seeds
• 2-3 cloves garlic
• Chop this lot very fine, or run through a food processor, then place in a sauce pan
• Tbs. dry leaf oregano
• 1 tsp. cumin seed
• 1/4 cup dry red wine
• good grind of black pepper
• dash of vinegar
• bit of sugar and salt
• enough water, wine, or good beer for a sauce-like consistency
How to make it
1. Simmer Ranchero Sauce gently for about 15 minutes, stir occasionally.
You could use a Molcajete instead of a food processor. [Photo25164]
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.