Ranchero sauce

RANCHERO SAUCE

This is a nice recipe, but several local cultures, from here to India, would recognize it. Use it as a table sauce, much as one would use ketchup or Tabasco.

It is quite excellent on a sirloin steak, or hidden in cheese over an omelet. It is good as a gentle touch if you do baked oysters, and is a friend to all beans. It is also renown as a major ingredient of a Bloody Mary worthy to battle the most Fearsome of Hangovers.

RANCHERO SAUCE

Chop fine, or run through a food processor, then place in a sauce pan:

3 fresh jalapeno peppers, seeds removed if overly hot
4-6 Tbl. pure ground red chile, or more
1/4 medium onion
2 scallions with some leaves
1/2 stalk of celery with some leaves
one large ripe tomato, squeeze out juice and seeds
3-4 cloves garlic

Add:

Tbl. dry leaf oregano
tsp. cumin seed
1/4 cup dry red wine
good grind of black pepper
dash of vinegar
bit of sugar and salt
enough water, wine, or good beer for a sauce-like consistency

Simmer gently for about 15 minutes, stir occasionally. Use as a sauce for eggs, meat or vegetables. Keeps well in the refrigerator. For a nice Carne Avocado de Venado, (Roast Chile Venison, or other meat), soak 2" pieces of meat in this overnight, then roast slowly covered, 250’, for 4-5 hours or until nice and tender.