Ranchero
Sauces and Marinades • Mexican
Description
This Mexican spicy red sauce is delicious both hot and cold, serving well with fish, meat, or vegetables. You can even bake vegetables in it.
Ingredients
- Tomatoes 1 piece
- Cayenne Pepper a pinch
- Orange Bell Peppers 1 piece
- Paprika 1 tablespoon
- Oregano a pinch
- Passata Tomato Sauce 1 tablespoon
- Cilantro 0 oz
- Sugar 1 tablespoon
- Spanish onions 1 head
- Ground Black Pepper to taste
- Garlic 3 cloves
- Olive Oil 1 tablespoon
- Cocoa Powder ⅓ spoons
- Mild Chili Spice to taste
Step-by-Step Guide
Step 1
Remove the flesh from one large tomato and chop it roughly. Dice the remaining part on the skin, about three millimeters thick. Finely chop the onion. Peel and dice the red bell pepper into small cubes. Remove the core from the garlic cloves and mince them. Divide all the vegetables into two parts—two-thirds of each will be sautéed, while the remaining third should be added at the end.
Step 2
Place large pieces of chopped vegetables into a pot. Add cayenne pepper, dry paprika, oregano, chili with cocoa, sugar, and season with salt and pepper to taste. Sauté over high heat, stirring constantly, until everything turns into a mush.
Step 3
Stir in a heaping teaspoon of tomato paste into the vegetables.
Step 4
Blend the vegetables with a handheld blender, then strain the resulting puree through a sieve.
Step 5
Stir in the remaining fresh vegetables, finely chopped cilantro, and a pinch of dry cocoa mixed with chili into the sauce.
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