EASY RANCHERO SAUCE RECIPES

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RANCHERO SAUCE RECIPE - FOOD NETWORK



Ranchero Sauce Recipe - Food Network image

Provided by Food Network

Categories     condiment

Total Time 1 hours 25 minutes

Cook Time 45 minutes

Yield 12 cups

Number Of Ingredients 17

1 green bell pepper
1 red bell pepper 
1 poblano pepper 
1 dried guajillo chile 
1 dried pasilla chile 
3 tablespoons olive oil or vegetable oil 
3 medium Spanish onions, coarsely chopped
2 teaspoons ground cumin 
2 teaspoons chili powder 
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon dried thyme 
1 teaspoon ground black pepper
1 tablespoon kosher salt
6 to 8 garlic cloves, sliced
Two 28-ounce cans chopped tomatoes 
Two 6-ounce cans chopped green chiles 
1 tablespoon sugar 

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. 

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