This is a great sauce for enchiladas, huevos rancheros, and tacos.
- Ready In:
- 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.
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This is not even close to ranchero sauce! It tastes like Italian arrabbiata sauce. From my extensive travels in Mexico and solid friendship with Mexican cooks, I've learned what a good ranchero sauce is. The thichness is much less and the spice profile does not have garlic. The chopped tomato with out a doubt should be dropped.Reply
I made this tonight for dinner. Crisped up some corn tortillas, fried some eggs, layered it. Topped with cheese. A side of pinto beans. Voila! Better than our favorite mexican restaurant's huevos rancheros. The only change I made was added two good sized jalapenos instead of one, but that is obviously a personal preference. .1Reply
This was my first try at homemade ranchero sauce. Although it differs from what I have eaten at our favorite Tex-Mex eatery, in some ways its better! I made the recipe exactly as is, but somehow I forgot to put in the jalapeno. It turned out mild, and I like my stuff hot, so if you try this recipe, and like the heat in your sauces, don't forgot the jalapeno! We used it on our enchilada's. but it was also tasty simply with chips.1Reply
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