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Category: Sauces, Marinades, Spices, Glazes and Rubs
Prep Time: Cook Time: Total Time:
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
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.
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Ranchero Sauce
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Category: Sauces, Marinades, Spices, Glazes and Rubs
Prep Time: Cook Time: Total Time:
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
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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