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Ranchero Sauce Recipe
Yields: about 4 cups
Conversion Chart: Here >>
Ranchero Sauce Ingredients:
1 tablespoon canola oil
1 large yellow onion, diced
1 serrano pepper (or any (rash hot pepper), diced
4 cloves garlic
1 canned chipotle pepper, diced
1 teaspoon adobo sauce (from chipotle peppers)
½ teaspoon ground black pepper
2 teaspoons chile powder
2 (14.5-ounce) cans diced tomatoes
1 (6-ounce) can tomato sauce
Kosher salt to taste
Procedure:
Add the oil to a medium saucepan over medium heat. Add the onion and serrano pepper, and saute until the onions are soil and translucent. Add the onion mixture to a food processor bowl, along with the remaining ingredients. Pulse until well combined, but do not puree. Transfer mixture back to the saucepan and simmer for about 30 minutes. Ranchero sauce will keep, refrigerated, for a week.
Recipe Type: Authentic
Recipe Author: Patricia Atkinson
Book: Austin Chef's Table: Extraordinary Recipes from the Texas Capital
Book Author: Crystal Esquivel
Publisher:
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