This is a great sauce for enchiladas, huevos rancheros, and tacos.
Make and share this Ranchero Sauce recipe from Food.com.
- 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
- 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.