Ranchero Sauce
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.
Ingredients
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
Instructions
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.
Find it online: https://chezkerry.com/ranchero-sauce/