HOMEMADE RANCHERO SAUCE
(This sauce can be prepared up to 5 days ahead, cooled, covered, and refrigerated. Reheat gently before serving.) NOTE: Ranchero sauce is the most important ingredient in Huevos Rancheros. Also, great with grilled steaks or pork chops. It freezes well. Makes 4 cups from Greta and William L. Arrington of Rocking Chair Ranch of Pampa, TX. Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-15-95 (164) Fido: Home Co
Provided by Catisch
Categories Mexican
Time 1h5m
Yield 4 cups, 7-8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat the oil over medium heat.
- Add the onion, celery, bell pepper, and garlic and cook, covered, until vegetables are lightly browned, about 10 minutes.
- Add the tomatoes with their juices, green chiles, Worcestershire sauce, parsley, paprika, oregano, and pepper and bring to a simmer.
- Reduce the heat to low and simmer, uncovered, until slightly thickened and the tomato juices are almost evaporated, about 30 minutes Stir in the hot sauce.
- Serve the sauce hot, warm, or at room temperature.
Nutrition Facts : Calories 113.3, Fat 8.1, SaturatedFat 1.1, Sodium 61.2, Carbohydrate 10.1, Fiber 2.6, Sugar 5.5, Protein 1.9
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