I love this ranchero sauce recipe that I created a long time ago for my restaurant in Dallas. It’s great on tacos, eggs, salads, or even to use as a marinade. Try it out this weekend!
1. Place the tomatoes in boiling water for 12 -15 seconds. Just enough to have the tomato skins crack. Then remove the tomatoes from the liquid and remove their skins. Roughly chop the tomatoes.
2. Put all of the ingredients including the garlic and olive oil into a pan and simmer for about 60 minutes or until the peppers and onions are soft.
3. Purée using a hand blender and store in airtight containers in the fridge for up to 2 weeks. Enjoy!
