Recipe courtesy of Lone Star Taco Bar
Ranchero Sauce
- Level: Easy
- Yield: 12 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 43
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 255
- Total: 1 hr 25 min
- Active: 45 min
Ingredients
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
Directions
- 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.