Ranchero Sauce, from www.PremierSystems.Com/recipes
Google: Bruce Moffitt



RANCHERO SAUCE

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.


RANCHERO SAUCE

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
Add:
  • 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
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.


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