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
- 1⁄4 cup olive oil
- 1 medium onion, chopped
- 1 small stalk celery, chopped
- 1 medium green bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 (28 ounce) can tomatoes, chopped, undrained
- 1 (4 ounce) canchopped mild green chili peppers, drained
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons sweet or hot Hungarian paprika
- 1 teaspoon dried oregano
- 1⁄4 teaspoon pepper (freshly ground )
- 1⁄2 teaspoon hot red pepper sauce (or to taste)
- In a medium saucepan, heat the oil over medium heat.
- Add the onion, celery, bell pepper, and garlic and cook, covered, until vegetables are lightly browned, about 10 minutes.
- Add the tomatoes with their juices, green chiles, Worcestershire sauce, parsley, paprika, oregano, and pepper and bring to a simmer.
- 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.
- Serve the sauce hot, warm, or at room temperature.
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.