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Ranchero Sauce Recipe
I need to contribute something to EF, so here is my little bit, I hope someone can appreciate it.
OK, It may go by other names, but as far as I know it is ranchero sauce, the red counterpart to tomatillo sauce in many Mexican restaurants. Some people love it, some hate it, but it took me awhile to figure out how to make it, so I thought I would share. Anyway, here is my recipe which I obtained after befriending the local taco peddler. There are no exact measurements, but then again, this sauce’s beauty is in variation.
You will need to obtain :
Tomatillos(Green Tomatoes), about 3-4lbs.
Dried thai dragon peppers, 1-1.5 cups
1 clove garlic
Salt, preferably kosher
The thai peppers are the ones you see in spicy asian dishes. They will probably not be labeled thai dragons in many stores, but if you go to a Mexican grocer, or even a grocer in a Mexican neighborhood, you can’t miss them. Some places sell them by the pound, some by little baggies.
Alright, now the simple steps:
1)Boil the green tomatoes in a pot until they are no longer green, instead an almost translucent light green.
2)While the tomatoes are boiling, roast garlic on a pan, preferably a cast iron. In detail, remove skin from garlic, cut of the ends of the cloves, and throw on a dry heated pan until it gets a nice roasted looked. Remove garlic, put in blender.
3)At some stores, you can buy the thai dragons with or without stems, if you buy with stems, you must remove them. Also, discard any peppers that do not have a deep red color. After they age, many tend to turn an orange-like color, we do not want these. On the same pan that you did the garlic, roast the red peppers. Flip them often, and do not let them burn too much, but they should slightly burn a little bit. Remove peppers and put in blender.
4)At this point, the tomatillos should be finishing up. Remove them with some sort of straining spoon, and put them in the blender. Add salt, start with one to two tablesppons.
5)SLOWLY blend your mix. I can not stress slowly enough. This is a boiling hot mixture which will burn the shit out of you if it erupts. I have a two setting oster with the little metal switch, and I just flick it on and off very carefully and intermittently. Seriously, depending on your blender, anything may happen, be careful! Lowest setting, and on and off!
6)When desired texture is achieved, pour into containers and let cool.
I love this sauce because as far as I can tell, it is relatively healthy, goes good on a lot of things, and makes eating chicken breasts that much easier
Mexican restaurants make many dishes that revolve around this sauce. My favorite, although unhealthy due to egg yolks, is sunny side up eggs, covered in ranchero sauce, with rice and beans.
Message me any question if you have them, and if there is enough interest, I can provide step by step pictures. This recipe, or variations of it will be easy to find online as well, but I though I would go to the source, who is the local Mexican restaurant owner.
I need to contribute something to EF, so here is my little bit, I hope someone can appreciate it.
OK, It may go by other names, but as far as I know it is ranchero sauce, the red counterpart to tomatillo sauce in many Mexican restaurants. Some people love it, some hate it, but it took me awhile to figure out how to make it, so I thought I would share. Anyway, here is my recipe which I obtained after befriending the local taco peddler. There are no exact measurements, but then again, this sauce’s beauty is in variation.
You will need to obtain :
Tomatillos(Green Tomatoes), about 3-4lbs.
Dried thai dragon peppers, 1-1.5 cups
1 clove garlic
Salt, preferably kosher
The thai peppers are the ones you see in spicy asian dishes. They will probably not be labeled thai dragons in many stores, but if you go to a Mexican grocer, or even a grocer in a Mexican neighborhood, you can’t miss them. Some places sell them by the pound, some by little baggies.
Alright, now the simple steps:
1)Boil the green tomatoes in a pot until they are no longer green, instead an almost translucent light green.
2)While the tomatoes are boiling, roast garlic on a pan, preferably a cast iron. In detail, remove skin from garlic, cut of the ends of the cloves, and throw on a dry heated pan until it gets a nice roasted looked. Remove garlic, put in blender.
3)At some stores, you can buy the thai dragons with or without stems, if you buy with stems, you must remove them. Also, discard any peppers that do not have a deep red color. After they age, many tend to turn an orange-like color, we do not want these. On the same pan that you did the garlic, roast the red peppers. Flip them often, and do not let them burn too much, but they should slightly burn a little bit. Remove peppers and put in blender.
4)At this point, the tomatillos should be finishing up. Remove them with some sort of straining spoon, and put them in the blender. Add salt, start with one to two tablesppons.
5)SLOWLY blend your mix. I can not stress slowly enough. This is a boiling hot mixture which will burn the shit out of you if it erupts. I have a two setting oster with the little metal switch, and I just flick it on and off very carefully and intermittently. Seriously, depending on your blender, anything may happen, be careful! Lowest setting, and on and off!
6)When desired texture is achieved, pour into containers and let cool.
I love this sauce because as far as I can tell, it is relatively healthy, goes good on a lot of things, and makes eating chicken breasts that much easier
Mexican restaurants make many dishes that revolve around this sauce. My favorite, although unhealthy due to egg yolks, is sunny side up eggs, covered in ranchero sauce, with rice and beans.
Message me any question if you have them, and if there is enough interest, I can provide step by step pictures. This recipe, or variations of it will be easy to find online as well, but I though I would go to the source, who is the local Mexican restaurant owner.
