Ranchero sauce`

Yield: 4 servings

Measure Ingredient
¼ cup Olive Oil
1 medium Onion, chopped
1 small Stalk Celery, chopped
1 medium Green Bell Pepper seeded and chopped
2 \N Cloves Garlic, minced
1 can (28 Oz) Tomatoes, chopped, undrained
1 can (4 Oz) Chopped Mild Green chile Peppers, drained
2 tablespoons Worcestershire Sauce
2 tablespoons Fresh Parsley, chopped
2 teaspoons Sweet Or Hot Hungarian paprika
1 teaspoon Dried Oregano
¼ teaspoon Pepper -- freshly ground
½ teaspoon Hot Red Pepper Sauce -- or to taste

1. 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 mins.

2. 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 mins.

Stir in the hot sauce. Serve the sauce hot, warm, or at room temperature. (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

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