Ranchero Sauce

Name: Ranchero Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10 serving(s)
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

(6)

Recipe by CookinCowgirl

This is a great sauce for enchiladas, huevos rancheros, and tacos.

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READY IN: 20mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

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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