Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive Oil
1 md Onion, chopped
1 sm Stalk Celery, chopped
1 md Green Bell Pepper
-seeded and chopped
2 Cloves Garlic, minced
1 cn (28 Oz) Tomatoes,
-chopped, undrained
1 cn (4 Oz) Chopped Mild Green
-chile Peppers, drained
2 tb Worcestershire Sauce
2 tb Fresh Parsley, chopped
2 ts Sweet Or Hot Hungarian
-paprika
1 ts Dried Oregano
1/4 ts Pepper -- freshly ground
1/2 ts Hot Red Pepper Sauce -- or
-to taste

1. In a medium saucepan, heat the oil over medium heat. Add the onion,
celery, bell pepper, and garlic and cook, covered, until vegetables
are lightly browned, about 10 mins.

2. Add the tomatoes with their juices, green chiles, Worcestershire
sauce, parsley, paprika, oregano, and pepper and bring to a simmer.
Reduce the heat to low and simmer, uncovered, until slightly
thickened and the tomato juices are almost evaporated, about 30 mins.
Stir in the hot sauce. Serve the sauce hot, warm, or at room
temperature. (This sauce can be prepared up to 5 days ahead, cooled,
covered, and refrigerated. Reheat gently before serving.)

NOTE: Ranchero sauce is the most important ingredient in Huevos
Rancheros. Also, great with grilled steaks or pork chops. It freezes
well.

Makes 4 cups from Greta and William L. Arrington of Rocking Chair
Ranch of Pampa, TX.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook

From: Dan Klepach Date: 06-15-95 (164) Fido: Home
Co

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