Spicy Ranchero Sauce

[Damar12]

Re: Spicy Ranchero Sauce

Pico de Gallo Salsa

2 qts. diced tomatoes
1/4 tsp. ground black pepper
2 cups diced white onions
2 Tbsp. olive oil
1 cup diced green onions
1/4 cup lime juice
1/4 cup chopped parsley
1/4 cup diced jalapeno peppers
1 Tbsp. chopped garlic
1 Tbsp.salt
1/2 Tbsp. sugar

Mix all ingredients well and refrigerate. Makes 1/2 gallon. Serves 8 - 8 oz. portions.

[Damar12]

Re: Spicy Ranchero Sauce

Pico de Gallo

1 1/2 pounds plum tomatoes, seeded, chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons minced seeded serrano or jalapeno chilies (about 2 medium)
1 teaspoon sugar
2 garlic cloves, minced

Add all ingredients in a medium bowl. Cover and refrigerate for at least 30 minutes prior to serving. This allow time for the flavors to blend.

Makes 3 cups.

Note: May use can tomatoes.

[Damar12]

Re: Spicy Ranchero Sauce

Pico de Gallo

3 diced Roma tomatoes
3 sliced green onions
2 finley chopped jalapenos (I leave the seeds in)
3-4 Tbsp of chopped cilantro
2-3 minced garlic cloves
The juice of 1 lime
Salt and pepper to taste

Mix and serve.

[kirkland]

Re: Spicy Ranchero Sauce

[QUOTE=Roxy;264280]Anyone have a good tried and true recipe for this..thinking of making some steak enchiladas with it.[/QUOTE]

what time is dinner??

[janabanana]

Re: Spicy Ranchero Sauce

[QUOTE=floridagirly68;264294]Don't have a tried and true...but check out these on texasmonthly.com

http://www.texasmonthly.com/phorum/read.php?f=1&i=7747&t=7747[/QUOTE]

Great site ! Thanks for sharing.

[jewels]

Re: Spicy Ranchero Sauce

Ranchero Sauce Recipe #116941
This is a great sauce for enchiladas, huevos rancheros, and tacos.
by CookinCowgirl
20 min | 10 min prep

SERVES 10

2 poblano peppers, blackened and peeled
1 jalapeno, blackened and peeled
1 teaspoon cumin, toasted
1 tablespoon extra virgin olive oil
1 onion, coarsely chopped
1 tablespoon minced garlic
2 cups crushed tomatoes
1/2 cup water
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon ground pepper
1/3 cup cilantro leaf
1 lime, juice of
Tabasco sauce
Blacken the peppers under the broiler or top of a gas stove.
Place in a plastic baggie.
Toast the cumin in a saucepan until it begins to smoke.
Add the oil, onions and garlic.
Sauté for 2 minutes.
Add the rest of the ingredients, except for the peppers, and simmer over a low heat for 5 minutes, stirring occasionally.
Remove the skins from the peppers, seed, and coarsely chop them.
Add them to the saucepan.
Cook another 5 minutes or so until the sauce thickens slightly.
Pulse in a blender to desired consistency. Refrigerate for up to a month.
Serve hot or room temperature.

[floridagirly68]

Re: Spicy Ranchero Sauce

Don't have a tried and true...but check out these on texasmonthly.com

http://www.texasmonthly.com/phorum/read.php?f=1&i=7747&t=7747

[Roxy]

Anyone have a good tried and true recipe for this..thinking of making some steak enchiladas with it.