Authentic Homemade Ranchero Sauce Recipes

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned, about 5 minutes. Cook and stir onion in the bacon grease until onion is transparent, 5 to 10 minutes. Remove bacon from skillet and drain on a paper towel-lined plate; crumble.
• Stir chopped tomatoes, tomato sauce, cilantro, jalapeno pepper, salt, pepper, and crumbled bacon into onion; bring to a simmer and cook until flavors blend, about 15 minutes.

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.

Steps:

• On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
• In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
• In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
• Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.

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.

Steps:

• Cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside. Chop together the blackened tomatoes and serranos and set aside. In a large, heavy skillet, heat the oil over low heat and sauté the onion and garlic until soft but not brown, about 10 minutes (add up to 1/4 cup water, if necessary, to provide moisture and prevent browning). Add the chopped tomatoes and serranos, two-thirds of the poblanos (reserve one-third of the strips to add at the end), the cilantro, and the salt to the pan. Cover and cook over low heat until the flavors have married and the ingredients have lost their raw taste, 20 to 30 minutes. Remove the cilantro and stir in the reserved poblano strips.
• Serve immediately, or hold at room temperature for up to 2 hours. It can be prepared up to 1 day ahead, refrigerated, and gently warmed before serving (don't overcook).

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.)

Steps:

• Melt butter in heavy large skillet over medium heat. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes. Mix in cilantro.

Steps:

• In a blender, puree tomatoes with juice, jalapeno, onion, and garlic.
• In a medium saucepan, heat oil over medium heat. Add puree; cook, stirring frequently, until slightly thickened, about 5 minutes. Season with salt and pepper.