Ranchero Sauce
This chunky quick cooked salsa has a lot more flavor than store bought stuff. Use it on Chile Rellenos, heuvos rancheros, and omelets. Serve with chips for dipping. Heat it up, toss with pasta and top with crumbled queso fresco.
1 T. Olive Oil
1 tsp. Minced Garlic
¾ C. chopped Onions
3 C. chopped Tomatoes (seeded)
2 tsp. Tomato Paste
1 ½ tsp. Chipotle Puree
1 tsp. Salt
1 tsp. minced fresh Oregano
Heat oil in saucepan over medium heat. Add garlic and onion and sauté until soft. Add the rest of the ingredients, increase heat to medium high and being to a boil. Once boiling, lower heat to low and simmer 10 minutes. Remove from heat and let cool. Transfer to air tight container and refrigerate up to 3 days. To use, slowly heat over low heat; thin with 1 tablespoon of chicken stock at a time if too thick.
From Chevy’s Tex Mex Cookbook
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