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Spices/Sauces/Rubs | |
| This makes alot but freeze it smaller serving batches 6 ½ pounds/about 100 ounces canned whole, peeled plum tomatoes and their juices (or one restaurant-style No. 10 can or 4 28 oz cans) 1 bunch cilantro, leaves and stems washed and roughly chopped 1 cup peeled garlic cloves 4 serrano chiles, stems and seeds removed then roughly chopped 2 guajillo chiles, stems detached 1 tablespoon achiote paste Kosher salt, to taste Optional mexican oregano to taste | |
| Combine everything in a large pot or rondeau, and simmer over gentle heat for 1 hour, stirring occasionally to prevent any scorching on the bottom. Add a little water if it becomes any thicker than ketchup. Allow to cool before puréeing. Working in a blender in batches, purée until smooth. Check the salt seasoning. Let cool. Transfer to quart or pint containers, and stock your freezer, or put the sauce in something more attractive — rubber-sealed jars with hinged lids? — to make gifts of the stuff. Ranchero sauce keeps well in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year. (It may separate a little, in which case you can simply reheat and give a new buzz in a blender to reunify.) | |
Unrated | |
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