Homemade Ranchero Sauce Recipe

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Homemade Ranchero Sauce 1 Submitted by Catisch "(This sauce can be prepared up to 5 days ahead, cooled, covered, and refrigerated. Reheat gently before serving.) NOTE: Ranchero sauce is the most important ingredient in Huevos Rancheros. Also, great with grilled steaks or pork chops. It freezes well. Makes 4 cups from Greta and William L. Arrington of Rocking Chair Ranch of Pampa, TX. Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-15-95 (164) Fido: Home Co"   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by fluffystew Ready In: 1hr 5mins Ingredients: 13 Yields: 4 cups Serves: 7-8 Nutrition information

ingredients

Units: US

• 1⁄4 cup olive oil
• 1 medium onion, chopped
• 1 small stalk celery, chopped
• 1 medium green bell pepper, seeded and chopped
• 2 garlic cloves, minced
• 1 (28 ounce) can tomatoes, chopped, undrained
• 1 (4 ounce) can chopped mild green chili peppers, drained
• 2 tablespoons Worcestershire sauce
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons sweet or hot Hungarian paprika
• 1 teaspoon dried oregano
• 1⁄4 teaspoon pepper (freshly ground )
• 1⁄2 teaspoon hot red pepper sauce (or to taste)

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directions

• 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.

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Reviews

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1. I looked at a lot of ranchero sauce recipes before finding this one and it was just what I wanted. Many of the other recipes were for smooth sauces but I wanted a chunky one with a variety of vegetables and this one fit the bill. Golden Griddle used to have a mediocre sauce on their breakfast buffet that I always thought could be outstanding if it were homemade with some adjustments, and this recipe is it. I accidentally made it hotter than intended because I used the small hot green chili peppers, but most of my guests could handle the heat. <br/><br/>I like that it keeps for so long and can be served at all temperatures. I served it at a brunch as a warm topping for Christmas Wifesaver but I am going to try it on scrambled eggs and on burgers. Thanks, Catisch.   icons / ellipsis / ellipsis-horizontal fluffystew Reply

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RECIPE SUBMITTED BY

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