Most associated with Huevos Rancheros (also listed in this blog), you can use Ranchero Sauce on pretty much everything. Put in burritos, top grilled chicken or steak, stir into chili, top nachos, whatever works.
2 jalapeno peppers, whole
2 serrano peppers, whole
2 medium sized white onions, cut in half with root still attached
4 Roma tomatoes, stem cored, whole
4 cloves of garlic, whole
Enough water to cover in a medium saucepan. Cook.
Next
Add 2 cloves garlic
2 dried ancho chiles, seeded and chopped fine
Bring water to a boil and add ingredients. Let boil 10 – 12 minutes until the skin can be easily removed from the tomato.
Remove from the water with a slotted spoon to cool. Pour the water out of the pan.
Once cooled, cut the stem from the peppers.
If you want it less spicy, scrape out the seeds and membrane. Keep in if you want a bit more bite.
Remove root from the onion.
Peel tomatoes.
Toss everything into a blender. (Peppers, tomatoes, onion, garlic)
Add 2 fresh garlic cloves.
Take 2 dried ancho chilies, remove the seeds and chop finely. Add to the blender.
Blend everything together.
Add back to the saucepan.
Bring to a boil then let it simmer for around 10 minutes.
