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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

RANCHERO SAUCE Recipe

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This recipe for RANCHERO SAUCE is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons butter or olive oil
1 small onion
1 bell pepper
1 - 2 jalapenos
3 cloves garlic
Salt and pepper to taste
4 small/medium tomatoes
1 tsp cumin (season to taste)
1/3 cup cilantro chopped
1 ½ to 2 cups water
Directions:
Directions:
Roast tomatoes to get a char on the skins, then chop into course chunks, set aside.

Coarsely cut onions and bell pepper (can be sliced or diced but not finely cut).

Dice jalapeno into small pieces.

In medium sauce pan add butter (or oil) to soften onion, bell pepper, and jalapeno over medium heat (takes 3 or 4 mins). Add garlic for the last two minutes - careful not to burn.

Add 1 ½ to 2 cups water.

Add tomatoes, salt, cumin and stir all ingredients.

Let ingredients cook down about 12 to 15 mins to evaporate some water.

Add cilantro and cook about 5 more mins

 

 

 

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