Thursday, March 24, 2011

Ranchero Sauce

Thanks, Kris, CrossFit Beaufort, for submitting this recipe that he found at In his words, “It’s AWESOME!” He made a large batch of it and food processed it until it was smooth. It keeps in the refrigerator for about a month, so Kris used it for topping food, as a base for salsa, and as a marinade. The flavors are smoky from the roasted peppers and the spice is perfect; you don't need to add Tabasco sauce unless you really like it hot.  Try it on eggs, pork, or flank steak.

I have an idea for using the sauce as a topping over chicken and vegetable crepes. I’ll post the results after I give it a try this weekend.

2 poblano peppers, blackened and peeled
1 jalapeno, blackened and peeled
1 teaspoon cumin, toasted
1 tablespoon extra virgin olive oil
1 onion, coarsely chopped
1 tablespoon minced garlic
2 cups crushed tomatoes
1/2 cup water
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon ground pepper
1/3 cup cilantro leaf
1 lime, juice of
Tabasco sauce

Prep Time: 10 mins
Total Time: 20 mins

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.

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