Ranchero Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 14.5 oz can diced tomatoes1 serrano pepper, roasted, skin removed, chopped1 large clove garlic, chopped2-4 tbsp cilantro, or to taste, choppedpinch of saltsqueeze of lime1/2 tsp olive oil
To roast serrano pepper: Hold pepper over a flame or place under the broiler until skin starts to blacken. Turn occasionally. WATCH CLOSELY. You do not have to completely blacken the skin. Let cool, then remove skin.
Place all ingredients except olive oil in a blender or food processor and pulse briefly to combine. Meanwhile, heat olive oil in a small saucepan over medium heat. Pour sauce into pan, turn heat down, and simmer for approximately 10-15 minutes.
Note: For a milder sauce, remove seeds from pepper. For hotter sauce, add seeds. For hotter sauce yet, add an additional roasted serrano.
Makes approximately 1.5 cups
Number of Servings: 3
Recipe submitted by SparkPeople user ROBIN213.
Place all ingredients except olive oil in a blender or food processor and pulse briefly to combine. Meanwhile, heat olive oil in a small saucepan over medium heat. Pour sauce into pan, turn heat down, and simmer for approximately 10-15 minutes.
Note: For a milder sauce, remove seeds from pepper. For hotter sauce, add seeds. For hotter sauce yet, add an additional roasted serrano.
Makes approximately 1.5 cups
Number of Servings: 3
Recipe submitted by SparkPeople user ROBIN213.
Nutritional Info Amount Per Serving
- Calories: 38.9
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 250.7 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 2.5 g
- Protein: 1.3 g
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