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Ranchera Sauce |
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(Salsa Ranchera)
Category: Cooking Sauces
Makes about 2 cups
This is the sauce for the well-known Huevos Rancheros (see Egg and Breakfast Dishes). It is also used in meat dishes and some tortilla appetizers or casseroles.
1 tablespoon vegetable oil
1/4 medium white onion, finely chopped
2 cloves garlic (large), chopped
2 1/2 pounds medium tomatoes, oven-roasted
2 to 3 serrano chiles, chopped with seeds
1/2 teaspoon salt, or to taste
1. In a medium skillet, heat the oil over medium heat and cook the onion and garlic, stirring, until they begin to brown, 4 to 5 minutes. Reserve in the pan off heat.
2. Prepare the tomatoes. Put the tomatoes with skins and juices in a blender. Add the serrano chiles and blend until smooth. Transfer the sauce to the skillet with the onion and cook over medium-low heat, partially covered, stirring frequently, to blend flavors, about 10 minutes. Add salt. The sauce is ready to use, or store the sauce in a covered container, refrigerated, up to 3 days, or freeze up to 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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