[FONT=arial, helvetica, sans-serif]RANCHERO SAUCE[/FONT][FONT=arial, helvetica, sans-serif]Greta and William L. Arrington
[/FONT][FONT=arial, helvetica, sans-serif]Rocking Chair Ranch, Pampa, Texas[/FONT]
[FONT=arial, helvetica, sans-serif]Makes about 4 cups[/FONT]
[FONT=arial, helvetica, sans-serif]Ranchero Sauce is an important ingredient in Huevos Rancheros, but also hits the bull�s-eye when served with grilled steaks or pork chops. This recipe makes a large batch, and it freezes well.[/FONT]
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1/4 cup olive oil
1 medium onion, chopped
1 small stalk celery, chopped
1 medium green bell pepper, seeded and chopped
2 cloves garlic, minced
1 (28-oz.) can chopped tomatoes, undrained
1 (4-oz.) can chopped mild green chile peppers, drained
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley
2 teaspoons sweet or hot Hungarian paprika
1 teaspoon dried oregano
1/4 teaspoon freshly ground pepper
1/2 teaspoon hot red pepper sauce, or to taste[/FONT]
[FONT=arial, helvetica, sans-serif]1.[/FONT]
[FONT=arial, helvetica, sans-serif] In a medium saucepan, heat the oil over medium heat. Add the onion, celery, bell pepper and garlic and cook, covered, until the vegetables are lightly browned, about 10 minutes.[/FONT]
[FONT=arial, helvetica, sans-serif]2.
Add the tomatoes with their juices, green chiles, Worcestershire sauce, parsley, paprika, oregano and pepper and bring to a simmer. Reduce the heat to low and simmer, uncovered, until slightly thickened and the tomato juices are almost evaporated, about 30 minutes. Stir in the hot sauce. Serve the sauce hot, warm or at room temperature. (The sauce can be prepared up to 5 days ahead, cooled, covered and refrigerated. Reheat gently before serving.)[/FONT]
[FONT=arial, helvetica, sans-serif] Recipes: Copyright� 1995 the National Cowboy Hall of Fame
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