RANCHERO SAUCE

Ranchero Sauce image

Make and share this Ranchero Sauce recipe from Food.com.

Provided by CookinCowgirl

Categories Sauces

Time 20m

Yield 10 serving(s)

Number Of Ingredients 14

Previous Next

Ingredients

2 poblano peppers, blackened and peeled
1 jalapeno, blackened and peeled
1 teaspoon cumin, toasted
1 tablespoon extra virgin olive oil
1 onion, coarsely chopped
1 tablespoon minced garlic
2 cups crushed tomatoes
1/2 cup water
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon ground pepper
1/3 cup cilantro leaf
1 lime, juice of
Tabasco sauce

Steps:

Blacken the peppers under the broiler or top of a gas stove.
Place in a plastic baggie.
Toast the cumin in a saucepan until it begins to smoke.
Add the oil, onions and garlic.
Sauté for 2 minutes.
Add the rest of the ingredients, except for the peppers, and simmer over a low heat for 5 minutes, stirring occasionally.
Remove the skins from the peppers, seed, and coarsely chop them.
Add them to the saucepan.
Cook another 5 minutes or so until the sauce thickens slightly.
Pulse in a blender to desired consistency. Refrigerate for up to a month.
Serve hot or room temperature.

Nutrition Facts : Calories 31, Fat 1.7, SaturatedFat 0.2, Sodium 235.9, Carbohydrate 4, Fiber 1.2, Sugar 0.7, Protein 0.7

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #cuisine #preparation #north-american #low-protein #main-dish #mexican #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #4-hours-or-less