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Ranchero Sauce
 

1/2 T olive oil 1 jalepeno, finely chopped 1 stalk celery, diced 1 cup chopped onion 1 bell pepper, diced 1 garlic clove, minced 2 medium tomatoes, diced 1/2 small can tomato sauce 1 - 15 ounce can chicken broth 1/8-1/4 tsp cayenne pepper 1 tsp ground cumin 1 1/2 tsp mexican oregano 1 T cider vinegar salt & pepper to taste In a medium saucepan, heat oil over medium heat. Add first five ingredients and saute 3-4 minutes. Add remaining ingredients, except salt and pepper. Bring to a boil, then lower heat and simmer gently for 15-20 minutes until it reaches the consistency you like. Add salt & pepper to taste. Serve over, eggs, steaks, tamales, burritos, or anything else you like. Freezes and re-heats very well.

 
 
 

©2002 Leigh Ann Smyth. Duplication is prohibited.