Big Batch Ranchero Sauce Food

BIG-BATCH RANCHERO SAUCE

Steps:

• Combine everything in a large pot or rondeau, and simmer over gentle heat for 1 hour, stirring occasionally to prevent any scorching on the bottom. Add a little water if it becomes any thicker than ketchup. Allow to cool before puréeing.
• Working in a blender in batches, purée until smooth. Check the salt seasoning. Let cool.
• Transfer to quart or pint containers, and stock your freezer, or put the sauce in something more attractive - rubber-sealed jars with hinged lids? - to make gifts of the stuff. Ranchero sauce keeps well in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year. (It may separate a little, in which case you can simply reheat and give a new buzz in a blender to reunify.)

BIG BATCH SPAGHETTI SAUCE

Steps:

• Heat oil in large pan.
• Saute onions and garlic until tender.
• Add rest of ingredients.
• Heat to boiling.
• Reduce heat.
• Simmer, partially covered, for 2 hours.
• Stir occasionally.
• After it has simmered, cool completely and store in freezer bags or containers in increments that you find best for your family; (When ready to use, thaw and heat).
• Or process in a boiling covered canner for 35 minutes
• Favorite ingredients can be added like sliced mushrooms, cooked/drained sausage, hamburger, etc.
• This sauce is great for any Italian dish.
• Great as a sauce for pasta and as a pizza sauce.

MMMM GOOD RANCHERO SAUCE

Steps:

• Saute onion, garlic, cumin, jalapeno mince & oregano in oil over medium heat until onion translucent - do not brown garlic, turn down heat if necessary.
• Add ground chile and saute 2-3 minutes - will begin to smell chiles, but no burning!
• Add 4 cups tomato juice and simmer 10 minutes. Procede to next step sooner than 10 minutes if juice thickens.
• Add diced tomatoes & their juice & 1/2 can water (rinses out can).
• Simmer on low 30 minutes.
• Cool to room temp then run through blender.
• Use in your favorite recipe - Enjoy!