Ranchero Sauce
"This is a great sauce for enchiladas, huevos rancheros, and tacos."
photo by Dianna from Texas
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 2 poblano peppers, blackened and peeled
- 1 jalapeno, blackened and peeled
- 1 teaspoon cumin, toasted
- 1 tablespoon extra virgin olive oil
- 1 onion, coarsely chopped
- 1 tablespoon minced garlic
- 2 cups crushed tomatoes
- 1⁄2 cup water
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 1⁄3 cup cilantro leaf
- 1 lime, juice of
- Tabasco sauce
directions
- Blacken the peppers under the broiler or top of a gas stove.
- Place in a plastic baggie.
- Toast the cumin in a saucepan until it begins to smoke.
- Add the oil, onions and garlic.
- Sauté for 2 minutes.
- Add the rest of the ingredients, except for the peppers, and simmer over a low heat for 5 minutes, stirring occasionally.
- Remove the skins from the peppers, seed, and coarsely chop them.
- Add them to the saucepan.
- Cook another 5 minutes or so until the sauce thickens slightly.
- Pulse in a blender to desired consistency. Refrigerate for up to a month.
- Serve hot or room temperature.
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Reviews
-
I made this tonight for dinner. Crisped up some corn tortillas, fried some eggs, layered it. Topped with cheese. A side of pinto beans. Voila! Better than our favorite mexican restaurant's huevos rancheros. The only change I made was added two good sized jalapenos instead of one, but that is obviously a personal preference. . -
This worked real well with two people who cannot tolerate spicey food. It is a well-balanced blend of flavors that went very well with eggs, potatoes and beans. I did not include the jalapeno and sub'd white vinegar for red wine - didn't have any red wine. Am adding this to my file. -
This was my first try at homemade ranchero sauce. Although it differs from what I have eaten at our favorite Tex-Mex eatery, in some ways its better! I made the recipe exactly as is, but somehow I forgot to put in the jalapeno. It turned out mild, and I like my stuff hot, so if you try this recipe, and like the heat in your sauces, don't forgot the jalapeno! We used it on our enchilada's. but it was also tasty simply with chips. -
This is not even close to ranchero sauce! It tastes like Italian arrabbiata sauce. From my extensive travels in Mexico and solid friendship with Mexican cooks, I've learned what a good ranchero sauce is. The thichness is much less and the spice profile does not have garlic. The chopped tomato with out a doubt should be dropped.
RECIPE SUBMITTED BY
Own a small catering company in Dallas called "Cookin Cowgirls," specializing in Tex-Mex, Southwestern, American regional, BBQ, and tropical foods.
Grew up riding horses, but can hardly haul my big *** up on one now. The name for my company was my brother's idea.
Having been in corporate America for years, now that I'm older, I have zero interest in the rat race, and only work when I have to.
I am a former screenwriter, with 3 movies produced, but prefer cooking.
I'm a movie buff, opera and golden oldies music lover, and a political junkie.
For fun, I read mysteries and thrillers, watch old movies, and play with my birds, who otherwise would chew the condo down around my ears, if left to their own devices. Also, I am working on a Texas sauce/salsa/dressing cookbook I want to self-publish.
I like to read cookbooks, but now mostly collect recipes off the net, especially virtualcities, epicurious, and now, recipezaar.
The cookbook I have used recently the most is "American Classics."
I love to create new recipes and kitchen test them on my hapless friends and relatives. Haven't lost anyone yet!
Re: Food TV shows - I think Iron Chef is irritating, and Emeril is contrived. Would rather watch someone cook who isn't putting on a big performance.
