Ranchero Sauce

Name: Ranchero Sauce
Yield: makes 4 cups
Ingredients: 3 poblano chiles, oil-roasted, peeled, cored, and seeded (page 154); 2 1/2 pounds (about 20 small) Roma tomatoes, blackened (page 164); 3 serrano chiles, stemmed and blackened (page 154); 1 tablespoon vegetable oil or lard; 1 medium white onion, finely chopped; 4 large cloves garlic, finely chopped; 1/2 bunch cilantro, tied with kitchen string; 1 teaspoon kosher salt

January 26, 2012

This is one of my favorite sauces—it’s simple, but often poorly executed. When it’s done right—the tomatoes and serranos blackened, the onion and garlic sautéed, the sauce gently fried with some cilantro and roasted poblanos—it’s a rustic, vivid, soulful sauce that goes great with eggs, chicken, pork, tamales, and seafood.

Recipe notes

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