Ranch-style Sauce (Salsa ranchera)

This is wonderful with fried cauliflower, but I use it in many other ways. It is a great accompaniment to corn fritters or any grilled fish. I use it to make a "red" version of chilaquiles with a light tomato sauce instead of a creamy tomatillo sauce. It is delicious on pasta as well.
Course Sauce
Cuisine Mexican
Servings 16
Calories 43 kcal

Ingredients
  

  • 3 tablespoons lard, preferably home-rendered or vegetable oil
  • 2 cloves garlic coarsely chopped
  • 1 medium onion sliced
  • 1 28-ounce can tomatoes choose brand without added puree; do not drain
  • 3 fresh jalapeño or serrano chiles unseeded, coarsely chopped
  • 5 sprigs cilantro
  • Salt and freshly ground black pepper to taste

Instructions
 

  • In medium saucepan, heat lard until rippling over medium-high heat. Add garlic and onion; sauté 3 minutes, stirring often. Crush tomatoes with your hand and add to garlic and onion. Add chiles and cilantro; stir well to combine. Reduce heat to low and simmer, stirring often, another 10 minutes. Season with salt and pepper. Let cool about 10 minutes.
  • Working in batches if necessary, puree the mixture in a blender. Return the sauce to a boil when ready to use, stirring often to keep it from sticking.

Notes

Yield: about 4 cups

Nutrition

Calories: 43kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 66mgPotassium: 164mgFiber: 1gSugar: 3gVitamin A: 164IUVitamin C: 6mgCalcium: 20mgIron: 1mg
Keyword canned tomatoes, jalapeño chiles, serrano chiles, tomatoes
NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.