sometimes I get a certain food in my head and just can't let it go until I've made it. That's how it's been with Ranchero Sauce lately. There is just something about it's savory zest that I find completely addicting. Now, ranchero isn't just a warmed up salsa. No, this is a whole different beast that gets most of it's flavor from the marriage between tomato and onions instead of relying solely on jalapeños. My favorite way to eat it is of course over a couple of fried eggs, but Ranchero sauce is amazing poured over everything from enchiladas to rellenos.
We use so much salsa that I tend to make pretty large batches. This recipe will make about five cups of Ranchero sauce so I can freeze half. You could easily half this recipe for just one meal or so.
Ranchero Sauce
2 large cans whole tomatoes and their juice
2 onions
2 jalapeños
1 garlic clove
1/4 cup chicken stock or bit of bouillon cube (recommended but can be omitted for vegetarians)
In a food processor toss the onion, garlic, and jalapeños. Pulse until completely chopped fine like a paste. Add in the first can of tomatoes and pulse until blended. Pour sauce into a large saucepan. Add the last can of tomatoes to the food processor and chop those as well. Pour into the saucepan and stir. Add in the chicken stock and bring to a boil. Reduce heat and cook for around 25 minutes. Use immediately or pour into jars for storage in the fridge.
