BIG-BATCH RANCHERO SAUCE

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Big-Batch Ranchero Sauce image

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

6 1/2 pounds/about 100 ounces canned whole, peeled plum tomatoes and their juices (or one restaurant-style No. 10 can)
1 bunch cilantro, leaves and stems washed and roughly chopped
1 cup peeled garlic cloves
4 serrano chiles, stems and seeds removed then roughly chopped
2 guajillo chiles, stems detached
1 tablespoon achiote paste
Kosher salt, to taste

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.)

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