Ranchero Sauce, from www.PremierSystems.Com/recipes|
Google: Bruce Moffitt
This is my own recipe, but several local cultures, from here to India, would recognize it. Use it as a table sauce, much as one would use ketchup or Tabasco.
It is quite excellent on a sirloin steak, or hidden in cheese over an omelet. It is good as a gentle touch if you do baked oysters, and is a friend to all beans. It is also renown as a major ingedient of a Bloody Mary worthy to battle the most Fearsome of Hangovers.
Chop fine, or run through a food processor, then place in a sauce pan:
- 3 fresh jalapeno peppers, seeds removed if overly hot
- 4-6 Tbl. pure ground red chile, or more
- 1/4 medium onion
- 2 scallions with some leaves
- 1/2 stalk of celery with some leaves
- one large ripe tomato, squeeze out juice and seeds
- 3-4 cloves garlic
Simmer gently for about 15 minutes, stir occasionally. Use as a sauce for eggs, meat or vegetables. Keeps well in the refrigerator. For a nice Carne Adovado de Venado, (Roast Chile Venison, or other meat), soak 2" pieces of meat in this overnight, then roast slowly covered, 250’, for 4-5 hours or until nice and tender.
- Tbl. dry leaf oregano
- tsp. cumin seed
- 1/4 cup dry red wine
- good grind of black pepper
- dash of vinegar
- bit of sugar and salt
- enough water, wine, or good beer for a sauce-like consistency
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