Recipe Source: Recipespy.blogspot.com
Yields: about 1 quart
Conversion Chart: Here >>
Ranchero Sauce Ingredients:
1 teaspoon cumin seeds
2 pounds ripe tomatoes
1⁄2 yellow onion, sliced
2 poblano chiles, seeded and deribbed
1 red bell pepper, seeded and deribbed
2 peeled garlic cloves
1 tablespoon olive oil
2 teaspoons dried oregano, preferably Mexican
2 cups chicken broth or stock
2 teaspoons red wine vinegar
Salt and freshly ground pepper to taste
Ranchero Sauce Procedure:
Preheat the oven to 450°F. In a small dry skillet over medium heat, stir the cumin seeds until fragrant, 1 to 2 minutes. Grind in a spice grinder or clean coffee grinder. Set aside.
In a large bowl, toss the tomatoes, onion, poblano chiles, bell pepper, and garlic cloves with the olive oil. Spread in a single layer in a roasting pan and bake until the vegetables are blackened in spots, 15 to 20 minutes. Remove from the oven.
Transfer the vegetables to a large saucepan. Add the cumin, oregano, and broth. Bring to a boil. Reduce to a simmer and cook for 20 minutes. Working in batches, puree in a blender, then strain through a fine-mesh sieve into a bowl. Stir in the red wine vinegar, and season with salt and pepper. Serve now, or reheat over low heat. Store covered in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Recipe Type: Authentic
Recipe Author: Chef Josh Silvers
Recipe Source: http://www.rodneystrong.com/entertain/grilled-rib-eye-ranchero
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈
