Ranchero Chile Sauce, from A Collection of Fine Free Recipes by a Chef and Restaurant Owner

RANCHERO SAUCE!

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RANCHERO SAUCE

This Ranchero Sauce is my own recipe, but several local cultures, from here to India, would recognize it. Use Ranchero Sauce 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. Ranchero Sauce is good as a gentle touch if you do baked oysters, and is a friend to all beans. Ranchero Sauce is also renown as a major ingredient 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 Ranchero Sauce gently for about 15 minutes, stir occasionally. Use Ranchero Sauce on 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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