I'm offering this for anyone that might enjoy a Mexican sauce with fajitas or steak. We use this as a dipping salsa - IMHO, tastes best if heated and served on the side in a small dish.
Recipe for Ranchero Sauce
1 Can of Cambell’s Tomato Bisque or plain Tomato Soup (11 oz)
2 Jalapenos or 4 serranos or 1 small ancho poblano (jalapenos preferred)
1 Stick of Celery
1 Clove of Garlic
1/4 Fresh Onion
1/3 cup water
2 Tb. Worcestershire sauce
2 tsp salt
Dash of Cinnamon
Cut onions, peppers and celery into large pieces (1/2” to 1” chunks) and smash garlic coarsely with flat of a knife. Dump all ingredients into sauce pan and simmer at least one hour or until all veggies are soft. Serve hot or allow to cool and refrigerate overnight then reheat in microwave before serving (tastes better after overnight storage). This is a fresh salsa and does not keep longer than 4-5 days. Makes one family serving or multiple singles.