Big Batch Ranchero Sauce Recipes

Steps:

• Combine everything in a large pot or rondeau, and simmer over gentle heat for 1 hour, stirring occasionally to prevent any scorching on the bottom. Add a little water if it becomes any thicker than ketchup. Allow to cool before puréeing.
• Working in a blender in batches, purée until smooth. Check the salt seasoning. Let cool.
• Transfer to quart or pint containers, and stock your freezer, or put the sauce in something more attractive - rubber-sealed jars with hinged lids? - to make gifts of the stuff. Ranchero sauce keeps well in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year. (It may separate a little, in which case you can simply reheat and give a new buzz in a blender to reunify.)

Steps:

• In a Dutch oven over medium heat, cook beef, onions, celery and garlic until meat is no longer pink and vegetables are tender; drain. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 to 1-1/2 hours, stirring occasionally. Cool. , Transfer to freezer bags or containers, about 2 cups in each. May be frozen for up to 3 months.

Steps:

• Melt butter in heavy large skillet over medium heat. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes. Mix in cilantro.

Steps:

• 1. In a medium sauce pan over medium heat, add oil and smoke.
• 2. Sweat garlic and onion in oil until tender.
• 3. Add jalapeno and cook for 10 minutes covered.
• 4. Add tomatoes with salt. (salt will draw the liquid from tomatoes.) Cook covered for 30 minutes on medium low heat.
• 5. Drain excess tomato liquid from pan.
• 6. Add cilantro and broth to pan. Simmer for 5 minutes covered. (Adjust the thickness of the sauce with broth. Be sure to drain all the excess liquid you can, the tomato liquid is super watery, but the 1/2 cup of broth will add the extra flavor you are looking for. You might need more than 1/2 cup or a little less depending on how much liquid your tomatoes give up while cooking.)
• 7. Add paprika, salt, pepper, cayenne, chilli, lime juice and cumin.
• 8. Blend mixture with immersion blender, or transfer to a standard blender until smooth. (If you like chunky sauce don't blend it, tastes the same whether smooth or not.)
• 9. Simmer the sauce for about 15 minutes before serving. A little tip: if you find the sauce too watery after you add your stock, no big deal, simmer it uncovered, it'll thicken itself up in no time.
• 10. In this entry I served ranchero sauce over my black bean quesadilla.