Ranchero Sauce

Ranchero sauce – a detailed recipe for cooking. друзьями: Time: 1 hour. 25 min The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 2 cans (800 gr. Each) chopped canned tomatoes per own juice
• 2 cans (170 g. Each) shredded canned green Chile
• 1 green bell pepper
• 1 red bell pepper
• 1 chilli
• 1 dried chilli guahillo
• 1 dried chilli pasilla
• 3 tbsp. l olive or vegetable oil
• 3 medium onions, coarsely chopped
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp ground black pepper
• 1 tbsp. l salt
• 6 to 8 cloves of minced garlic
• 1 tbsp. l Sahara

Recipes with similar ingredients: tomato sauce, tomatoes, peppers chili, cumin, seasoning chili, oregano, thyme

Recipe preparation:

1. Grill or grill over an open green fire, Red pepper and pepper are blanched before carbonization. Let it cool. Peel seeds and peels. Coarsely chop the pulp and set aside.
2. Grind all kinds of chillies in a spice mill or mortar set aside.
3. In a large saucepan, heat the oil over medium heat. Add onion and fry for 3 to 5 minutes. Add chili guahillo and pasilla, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices are fragrant and completely not covered with oil, from 3 to 5 minutes.
4. Add tomatoes, green chili and sugar. Shuffle and continue cooking until the sauce begins to boil. Reduce the fire medium to medium and continue cooking until vegetables do not soften, from 30 to 40 minutes. Try the ranchero sauce and taste add more salt and pepper as needed. Yield: 12 Art.