RANCHERO SAUCE                      Chef Tudie Frank-Johnson

Makes 2 ½ cups

Ingredients:                     Amount:       Measure:      Notes:

Olive oil                           1                 Tbsp

White onion, diced            ½                cup

Green bell pepper             ½                cup

Garlic                              1                 clove            finely minced

Jalapeño pepper               ½                each             or to taste

Diced tomatoes in puree    1                 14 oz can

Water                              2                 oz

Red chile powder              ½                tsp

Cumin, ground                 ½                tsp

Black pepper                    ½                tsp

Mexican oregano               1                 pinch

Salt                                 ½                tsp or to taste

Procedure:

1. Heat oil in a sauce pan over medium high heat and sauté onions, bell peppers, garlic and jalapeno till softened and onions are clear about 6 minutes.
2. Add the tomatoes, water and seasonings and stir well.
3. Bring to a boil, reduce to a simmer, cover and cook till flavors are well combined and vegetables are soft about 15 minutes.
4. Taste and add a little salt if necessary.
5. Keep warm till needed.

Uses:

• As a sauce for chile rellenos
• As a sauce for enchiladas
• Over eggs served on a tostada over black beans for Huevos Rancheros
• Mixed with some heavy cream for a Southwestern Pasta sauce
• Mixed with cream cheese or sour cream for a spicy dip