It’s Tomato season and we’ve made a lot of tomato sauce already. But I wanted to do something a little bit different this year. I wanted to make a Mexican tomato sauce, a Ranchero sauce. Yes the foundation for Huevos Rancheros, but an excellent enchilada sauce, and also the sauce that tops a chili relleno. We grew poblano peppers this year because we wanted to make this sauce and rellanos. I haven’t put it on nachos, but what doesn’t go well on nachos.
It couldn’t be easier, essentially just roasting veg and blending it. Some recipes use a jalapeno, and if you’re looking for more spice that would be a good option for you. But I used one of our poblanos and it worked out perfectly. Just the right amount of spice. I also added achiote paste for a little earthy peppery flavor, and a bit of tomato paste in the pan before I added the blended veg.
As with our other sauces we’ll be freezing this for later. So excited to use this sauce on something this January, for some mid winter memories of tomato season.
A staple in Mexican cuisine the way a tomato sauce is to Italian cooking, this sauce is integral to any number of dishes. Wonderful with fresh vegetables from the garden. It also freezes well. Sub the poblano for something more spicy if you choose.
6 lbs of tomatoes, preferably Roma types
1 white onion, quartered
1 Poblano Pepper, seeded. Note: you can adjust the type of pepper and amount to your taste.
4 cloves garlic
1 tablespoon tomato paste
1 tablespoon Achiote paste
Step one: Roast the Vegetables
Place the tomatoes, the onion, and the pepper(s) on a baking sheet and roast at 425 for 20 – 30 minutes. I keep the rack in the middle, and turn the broiler on at the end to help get a little, but not too much char. Watch carefully.
Step two: Blend
In the blender, add the garlic, a touch of olive oil and salt. Give it a quick blend. Add the roasted vegetables and puree until smooth. (remember, hot things in blenders don’t work out, so let everything cool down first)
Step three: Simmer
Add some avocado oil to a medium hot pan add the tomato paste and achiote paste. Heat until aromatic. Then add the pureed vegetables and simmer for 10 minutes or so or until it’s the desired consistency.
It’s as simple as that.
