Ranchero Sauce
- Preparing Time: 5 minutes
- Total Time: 25 minutes
- Served Person: 1
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup extra virgin olive oil
- 1 yellow bell pepper cored and seeded
- 1 anaheim or poblano pepper stemmed & seeded (i omit this)
- 2 to 4 jalapenos stemmed & seeded (i use dash of jalapeno powder)
- 1 large garlic cloves
- 1 large onion cut into large chunks
- 1 tablespoon dried mexican oregano or regular dried oregano i use regular oregano
- 1/2 teaspoon powdered red chile new mexican, ancho or chile de arbol (optional) (i omit)
- dash cayenne pepper i include
- 4 ounces canned mild green chiles
- 3 1/2 cups diced fire-roasted tomatoes or diced tomatoes about 2 14.5 oz cans (i use the fire roasted)
- Carbohydrate 27.5475960597303 g
- Cholesterol 0 mg
- Fat 26.393014915837 g
- Fiber 4.58716524570572 g
- Protein 3.83594205202312 g
- Saturated Fat 3.69691739414833 g
- Serving Size 1 1 Serving (480g)
- Sodium 11.2717263973533 mg
- Sugar 22.9604308140245 g
- Trans Fat 1.08000282525343 g
- Calories 346 calories
Place the bell pepper, Anaheim pepper, jalapenos, garlic, and onion in a food processor and process until finely minced. Heat the oil in a deep skillet or pot over medium heat. Add the pepper and onion mixture, the salt, black pepper, oregano, and powdered chili and cayenne (if using). Saute until the onion is soft, about 5 minutes. Add the canned green chiles and tomatoes. Reduce the heat to medium-low and simmer for 10 to 15 minutes. If desired, add more cayenne for a spicier sauce. Blend with an immersion blender until the sauce is still a bit chunky, but well combined. Simmer for 5 minutes more. Serve immediately, refrigerate in a jar, or let cool and freeze in a zip-top plastic freezer bag. The sauce will keep for 1 to 2 weeks in the refrigerator and up to 1 month in the freezer.
