Print Options:

Ranchero Sauce

Yields1 Serving

 3 lbs Vine ripened tomatoes, stem, quarter, charr in oven or over open flame
 1 Medium spanish onion, cut julienne
 3 tbsp Extra virgin olive oil
 1 tbsp Roasted garlic, smash
 2 Serrano chiles, stem, quarter and charr in oven or over open flame. (finely dice once charred)
 ½ cup Cilantro, wash, stem, chop
 4 Tomatillos, peel in hot water, dice
 1 qt Vegetable stock
 1 Lemon, juice
 Salt and pepper to taste

1)  In a large sauce pan sweat the onions and garlic in oil.
2)  Add the rest of the ingredients and simmer over a low heat for 45 minutes or until well flavored and thickened.  If sauce becomes too thick, add a little water.  
3)  Add the chopped cilantro, lemon juice and season with salt and pepper to taste.  Mix well.