Ranchero Sauce (Salsa Ranchero)

thepetnanny's Note:

I made this sauce one day by fooling around with a recipe in "Border Cooking." I had on hand some great homemade chicken broth and a fresh batch of my Diablo Dust (chile powder made with guajillos and anchos). A good quality chile powder like Gephardt's works nicely, and canned broth should be fine, although, I think homemade is superior. Use this sauce for huevos rancheros, egg dishes, burritos, chimichangas, enchiladas, etc. It is not a table sauce, but is best for topping hot foods.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4-6

Yield: 3.0 cups

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 -3 minced jalapenos
• 3 cloves chopped garlic
• 2 tablespoons dry oregano (Mexican, if possible)
• 1 tablespoon cumin powder
• 2 tablespoons chili powder
• 4 cups chicken broth (homemade preferred)
• 2 (10 ounce) cans rotel
• salt and pepper
• 2 tablespoons chopped cilantro leaves

Optional

• 2 tablespoons chopped green peppers

Directions:

1. Saute onions and jalapenos over a medium heat for 1-2 minutes. Add garlic. Saute another 30 seconds. In a medium size sauce pan, smoke the oregano, cumin, and chile powder over a medium high heat until fragrant. Quickly add chicken stock, then all the rest of the ingredients. Bring to a boil, turn heat to low. Reduce sauce by at least one half. Will freeze.