Ranchero sauce for chile rellenos

By Shawn

Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion, chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2 cloves garlic
• 1/2 cup chicken stock
• One 14-ounce can whole tomatoes, roughly chopped (juice included)
• 1 tablespoon fresh cilantro leaves
• 1 teaspoon white wine vinegar
• Kosher salt and freshly ground black pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

Add the olive oil to a medium saute pan over medium heat. Then add the onions and cook until softened, about 5 minutes. Add the cumin, cayenne and garlic, and cook until fragrant, 1 minute longer. Add the chicken stock and the tomatoes with their juice and bring to a boil for 1 to 2 minutes. Remove from the heat and cool a few minutes. Mix in the blender for 10 seconds (the sauce will not be smooth). Add the cilantro, vinegar, salt and pepper to taste and pulse just to blend. Yield: 2 cups.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/chiles-rellenos-recipe.html?oc=linkback