Ranchero Sauce Salsa Ranchero 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:

• Preheat broiler to high.
• Arrange the tomatoes and chiles on an aluminum foil-lined broiler pan skin side up. Broil until their skins start to char and shrivel, about 10 to 12 minutes or until they are soft. Transfer the tomatoes and the chiles to a blender, puree, and set aside.
• Heat the olive oil in a medium saucepan over medium-high heat. Add the onions and the garlic and cook until soft, 2 to 3 minutes. Stir in the oregano, cumin and Worcestershire sauce. Add the tomato puree and simmer until the sauce is slightly thickened and the flavors have blended, 10 minutes. Season with salt.
• Serve with various chips and vegetables.

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.

Steps:

• Saute onions and jalapenos over a medium heat for 1-2 minutes. Add garlic. Saute another 30 seconds. In a medium size sauce pan, smoke the oregano, cumin, and chile powder over a medium high heat until fragrant. Quickly add chicken stock, then all the rest of the ingredients. Bring to a boil, turn heat to low. Reduce sauce by at least one half. Will freeze.

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:

• Combine the chilies, tomatoes, onions, garlic, coriander and sugar in an electric blender and blend until smooth.
• Add salt, vinegar and parsley.
• Serve hot or cold with chicken, fried eggs, tomatoes or tacos.
• (or enchiladas?).

Steps:

• Heat a medium skillet over medium heat. Add oil to the hot skillet and place whole tomatoes and jalapenos in the pan. Cook, turning every 2 minutes, until all sides are scalded. Remove from the heat.
• Transfer tomatoes and jalapenos carefully to a blender and process until pureed.
• Cook and stir onion in the same skillet over medium heat until translucent, about 5 minutes. Add tomato-jalapeno puree and pour in water; bring to a simmer. Simmer until thickened, about 5 minutes. Season with salt and serve warm.

Steps:

• Heat a griddle over medium heat or preheat a boiler on low with the broiler rack 8 inches from the broiler. Place tomatoes on griddle and cook, turning as necessary, until evenly softened and skins are blackened, 15 to 20 minutes. If using a broiler, place tomatoes on a broiler pan and broil, turning as necessary, until evenly softened and skins are blackened, about 20 minutes. Transfer tomatoes to a bowl and let cool. Peel and core tomatoes.
• Working in batches of necessary, combine roasted tomatoes, chiles, and garlic in a blender and blend until smooth. Place cinnamon stick on a 6-inch square of cheesecloth and tie with kitchen twine to enclose.
• Heat vegetable oil in a medium saucepan over medium heat. Add onion and cook, stirring, until onion is translucent, about 4 minutes. Add the pureed tomato mixture and bring to a boil. Stir in salt, sugar, and cinnamon. Reduce heat to a simmer. Cook until lightly thickened, about 30 minutes. If sauce becomes too thick, reduce heat and add water 1 tablespoon at a time.
• Remove sauce from heat and adjust seasonings, if desired. Sauce can be made up to 3 days in advance. Let cool, cover, and refrigerate. Reheat over low heat, adding water 1 tablespoon at a time, if necessary, to return sauce to desired consistency.