Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

(This sauce can be prepared up to 5 days ahead, cooled, covered, and refrigerated. Reheat gently before serving.) NOTE: Ranchero sauce is the most important ingredient in Huevos Rancheros. Also, great with grilled steaks or pork chops. It freezes well. Makes 4 cups from Greta and William L. Arrington of Rocking Chair Ranch of Pampa, TX. Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-15-95 (164) Fido: Home Co

Ingredients Nutrition

Directions

  1. In a medium saucepan, heat the oil over medium heat.
  2. Add the onion, celery, bell pepper, and garlic and cook, covered, until vegetables are lightly browned, about 10 minutes.
  3. Add the tomatoes with their juices, green chiles, Worcestershire sauce, parsley, paprika, oregano, and pepper and bring to a simmer.
  4. Reduce the heat to low and simmer, uncovered, until slightly thickened and the tomato juices are almost evaporated, about 30 minutes Stir in the hot sauce.
  5. Serve the sauce hot, warm, or at room temperature.
Most Helpful

I looked at a lot of ranchero sauce recipes before finding this one and it was just what I wanted. Many of the other recipes were for smooth sauces but I wanted a chunky one with a variety of vegetables and this one fit the bill. Golden Griddle used to have a mediocre sauce on their breakfast buffet that I always thought could be outstanding if it were homemade with some adjustments, and this recipe is it. I accidentally made it hotter than intended because I used the small hot green chili peppers, but most of my guests could handle the heat.

I like that it keeps for so long and can be served at all temperatures. I served it at a brunch as a warm topping for Christmas Wifesaver but I am going to try it on scrambled eggs and on burgers. Thanks, Catisch.

fluffystew January 08, 2012