Ranchero sauce

Votes: 2

Time: 1 hour 25 minutes

Ranchero sauce - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cans (800 g each) of chopped canned tomatoes in their own juice
2 cans (170g each) chopped canned green chilies
1 green bell pepper
1 red bell pepper
1 poblano chili pepper
1 dried guajillo chile
1 dried pasilla chili
3 tbsp olive or vegetable oil
3 medium onions, coarsely chopped
2 tsp ground cumin
2 tsp chili powder
1 teaspoon dried oregano
1/2 tsp dried thyme
1 teaspoon ground black pepper
1 tbsp. salt
6 - 8 cloves garlic, crushed
1 tbsp. sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomato sauce, tomatoes, chili pepper, cumin, chili seasoning, oregano, thyme

Cooking the dish according to the recipe:

Grill or roast green, red, and poblano peppers until charred. Let cool. Remove seeds and skins from the peppers. Coarsely chop the flesh and set aside.
Grind all types of chili in a spice grinder or mortar and set aside.

Heat oil in a large saucepan over medium heat. Add the onion and cook for 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 are fragrant and fully coated with oil, 3 to 5 minutes.
Add the tomatoes, green chilies, and sugar. Stir and continue cooking until the sauce begins to simmer. Reduce the heat to medium-low and continue cooking until the vegetables are softened, 30 to 40 minutes.

Taste the ranchero sauce and add more salt and pepper as needed.
Exit: 12 tbsp.

Categories:

recipe / Dinner / Main courses / Side dishes / Grill, barbecue / Grilled vegetables and fruits / Sauces / Hot sauces / Mexican cuisine / Guy Fieri

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