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Ranchero Sauce
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
I worked at a little restaurant in Benicia, Ca., and that is where I discovered the original recipe for this ranchero sauce. It was used for huevos rancheros and green chili omeletes. On Sundays, all the locals would show up for one of the two. It’s a healthy addiction. One trick to tomato sauces that I learned is to add cinnamon. While many people use sugar in tomato sauces, I find that cinnamon does the trick and adds a special “secret” ingredient.
Course: Basics
Cuisine: Cal-Mex
Servings: 6
Author: Barbara
Ingredients
  • 6-8 Fresh acidic tomatoes seeded and chopped or a canned organic diced tomato
  • 1 large onion chopped
  • 1 green bell pepper chopped
  • 2 garlic cloves minced
  • 3 sprigs fresh oregano or marjoram cleaned and chopped (or about 1/2 tsp dried)
  • 1 tsp cumin
  • pinch cayenne
  • ½ tsp cinnamon or more to sweeten the tomatoes if necessary
  • 1-2 tbsp olive oil
  • Salt and Pepper to taste
Instructions
  1. Gather the ingredients.
  2. On high, saute the onion, green pepper and garlic.
  3. Add the herbs and spices as the vegetables become limp. Add more oil if needed to infuse the seasoning.
  4. Reducing heat to medium high, toss in the chopped tomatoes (skin on is OK). Cook long enough for the sauce to thicken but not become dry. Check the seasoning. If you like your sauce spicier, add more cayenne (remembering that you’re putting this on the Rellenos), and if it needs sweetening, add more cinnamon.