Ranchero Sauce

This sauce is a southwest staple from Mark Miller, founder of the Coyote Cafe in Santa Fe, New Mexico. Many uses – goes well with chicken, shrimp, pork or beef.


5 lbs. roma tomatoes
6 serrano chilis
2 cups white onion – fine chopped
2 tbs. garlic – fine chopped
2 tbs. peanut oil
6 poblanos – roasted, peeled and julienned
1 bunch cilantro, tied
2 tsp. salt


Blacken the tomatoes and serranos in a skillet. Chop together and set aside.

Saute the onion and garlic in oil until soft, but not carmelized. Combine all ingredients in a saucepan, reserving a few poblano strips for garnish.

Cook partially covered for 20-30 minutes on low. Add water if needed. Remove the tied cilantro. Garnish with poblano strips.

Yield: 8 cups.


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