Recipe:
3 Medium-size Ripe Tomatoes, chopped if you want chunky or blended in a mixer for a smooth sauce. Try not to use too much of the tomato juice or it will be to watery
1 Yellow Onion, chopped fine
1/2 c Fresh Cilantro, chopped
1 Large Chile Serrano (you can substitute w/Jalapeno),chopped
2 Cloves Garlic, chopped
2 tbsp Oil
All ingredients should be chopped but if you have a molcajete (pestle and mortar) grind up the jalapeno, and garlic to set free those flavors!
Heat a large skillet over high heat. Reduce heat to medium and sauté onions, garlic, and jalapeno until onions are slightly brown - not burned.
Add tomatoes to the mixture and simmer until sauce begins to thicken. If tomatoes don't have enough juice, add a little tomato sauce if available - if not, add water.
Lastly, add cilantro and mix.
The ranchera sauce goes great with Huevos Rancheros as well as many other Mexican dishes - Tweek it any way you like - have fun while enjoying a great meal!
Posts
