Ranchero Sauce (Salsa Ranchero)
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 -3 minced jalapenos
- 3 cloves chopped garlic
- 2 tablespoons dry oregano (Mexican, if possible)
- 1 tablespoon cumin powder
- 2 tablespoons chili powder
- 4 cups chicken broth (homemade preferred)
- 2 (10 ounce) cans rotel
- salt and pepper
- 2 tablespoons chopped cilantro leaves
- Optional
- 2 tablespoons chopped green peppers
- Saute onions and jalapenos over a medium heat for 1-2 minutes. Add garlic. Saute another 30 seconds. In a medium size sauce pan, smoke the oregano, cumin, and chile powder over a medium high heat until fragrant. Quickly add chicken stock, then all the rest of the ingredients. Bring to a boil, turn heat to low. Reduce sauce by at least one half. Will freeze.
olive oil, onion, jalapenos, garlic, oregano, cumin powder, chili powder, chicken broth, salt, cilantro, green peppers
Taken from www.food.com/recipe/ranchero-sauce-salsa-ranchero-474115 (may not work)