Ranchero Sauce

Posted by H&B on - Mexican - Easy

  • 8 ripe roma tomatoes, charred
  • 1 white onion, charred
  • 4 garlic cloves, dry toasted
  • 2-24 oz cans chopped tomatoes
  • 1 Tbsp fresh oregano
  • 1 tsp cumin
  • 5 oz fresno chilies, charred and seeded
  • salt and pepper

Grill all fresh tomatoes, onion, and fresnos until thoroughly charred on the outside. Place garlic cloves in a 350 degree oven until slightly brown on all sides. In a stock pot, combine canned tomatoes, oregano, cumin, salt, and pepper and add grilled vegetables and chilies. Bring this to a boil, and immediately reduce heat to a low simmer. Cook for 30 minutes and adjust seasoning. Blend this mixture and serve or refrigerate.