One of my favorite lunches out is huevos rancheros con chorizo from Jose’s here in Greenbrier. The staff is always great, and if there isn’t a drama club field trip scheduled to do lunch for 25 at the same time you arrive, the service is spot on and the food never disappoints.
It had been a while since my hot husband and I had had a lunch date at Jose’s when I decided on Tuesday that it was too cruel for my taste buds, having kept them from that which they desired for so long. I decided “breakfast for dinner it is” and hit up google on the hunt of the next best thing, a recipe for ranchero sauce.
When you hit up google for a good rachero recipe, you quickly find that there are a gazillion of them, fresh tomato, canned tomato, vinegar, no vinegar, heck even Emeril Lagasse has a friggin’ ranchero sauce recipe.
Preferring to be a fly by the seat of my pants/what’s the worst that could happen kinda girl, I decided to just read a few recipes and then just freaking do it. I read Emeril’s, all recipes’, chow hound (maybe?), don’t remember all the ones I read, but my friend google always turns those linkydos purple, so I’ll know them when I see them again.
The recipes with fresh tomatoes were out of the question. I already had three quarts of beautiful crushed tomatoes needing to take a taste test, so I set a jar aside.
Some recipes called for bell peppers, most for jalepeños and lucky for my taste buds the plants out back were ripe for the pickin’. I picked one large green bell pepper and a couple of fat jalepeños. I then proceeded to gather my ingredients:
- 1 medium white onion, chopped
- 2 fat jalepeños, seeded and chopped (this was quite mild, use more if you’d like)
- 1 large bell pepper, seeded and chopped
- 2 cloves minced garlic
- 1 T oregano
- 2 T cooking oil, I cook with bacon oil, feel free to use olive oil if you so desire.
- 16 ounces crushed tomatoes
- 1 t ground chipotle red pepper
- salt to taste
Heat skillet over medium and add cooking oil. Saute onions, peppers, and garlic until veggies are softish and onions are translucent. Add oregano, crushed tomatoes, ground red pepper, and salt. Simmer for 30 – 45 minutes until sauce is thickened.
The ranchero sauce was quite nice with some chrorizo and eggs. So nice, that last night I used it to make football shaped mini meatloaves for dinner.