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Old 01-03-2007, 09:45 PM   #1
Assistant Cook
Join Date: Dec 2006
Posts: 17
Ranchero Sauce

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.

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Old 01-12-2007, 05:36 PM   #2
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Join Date: Aug 2006
Location: landlocked
Posts: 516
Thank you for sharing this. It's very much like what a friend of our from Nogales taught me to make years and years ago. It's a wonderful reminder that it's time for Huevos Rancheros!
I'm just lookin' for my "cheese"!
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Old 01-12-2007, 06:58 PM   #3
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Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Thanks, HW...that sounds delicious. I've put that one in my recipe files.
We get by with a little help from our friends
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