Ranchero Sauce (Salsa Ranchero) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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 |
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.
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