BIG-BATCH RANCHERO SAUCE
There is no other aroma coming from the kitchen - not truffle, not freshly peeled orange, not a chocolate cake baking - that will stop you in your tracks and make you inhale as deeply as this ranchero sauce simmering away. Here's a large batch to use in many ways: Poach eggs in it for brunch, simmer shrimp in it for taco filling, or spoon it over shredded chicken with avocado slices inside a flour tortilla for lunch for the kiddos. Put it in tightly sealed Mason jars and bring it to friends as a host gift.
Provided by Gabrielle Hamilton
Categories condiments, sauces and gravies
Time 1h15m
Yield 3 quarts (a ton; that's the point)
Number Of Ingredients 7
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.)
RANCHERO SAUCE
This is served hot. It is great as a salsa or served over grilled chicken.
Provided by Andrea
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned, about 5 minutes. Cook and stir onion in the bacon grease until onion is transparent, 5 to 10 minutes. Remove bacon from skillet and drain on a paper towel-lined plate; crumble.
- Stir chopped tomatoes, tomato sauce, cilantro, jalapeno pepper, salt, pepper, and crumbled bacon into onion; bring to a simmer and cook until flavors blend, about 15 minutes.
Nutrition Facts : Calories 19.4 calories, Carbohydrate 3.1 g, Cholesterol 1.2 mg, Fat 0.6 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 129.7 mg, Sugar 1.8 g
RANCHERO SAUCE
Steps:
- On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
- In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
- In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
- Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.
MMMM GOOD RANCHERO SAUCE
Smooth sauce perfect for enchiladas, chile rellenos and burritos. Not too hot - nice warmth! Try grinding cumin seed - use a mortar & pestle (good for a lot of other things). I use ground New Mexico chile from Latin market (not chili powder mix with other seasoning in it). Makes a big batch which freezes well - if you can make a day ahead of time, the flavors meld & are even better! Skip blender step if you prefer chunky sauce. I love this with frsh chile rellenos especially but we enjoy it waaay better than canned for enchiladas & burrritos.
Provided by Busters friend
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 123.8, Fat 4.5, SaturatedFat 0.8, Sodium 225.3, Carbohydrate 20.9, Fiber 6.9, Sugar 11.3, Protein 3.8
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