Ranchero Sauce, from Bruce Moffitt Recipes.com RANCHERO SAUCE This is my own 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 ingedient 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 Adovado 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. Return to previous page