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| 5 x ca. 450 g | Roma tomatoes |
| 6 | Serrano chiles |
| 2 Tasse | White onion finely chopped |
| 2 Esslöffel | Garlic finely chopped |
| 2 Esslöffel | Peanut oil, (or lard) |
| 6 | Poblano chiles, roasted, peeled, seeded, and cut into julienne strips (about 1 1/2 cups) |
| 1 Bund | Cilantro, tied |
| 2 Teelöffel | salt |
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Lightly blacken tomatoes and serranos in a skillet or under a broiler (about 4 to 5 minutes). Chop together and set aside. Saute' onion and garlic in the oil over low heat until soft but not brown (about 10 to 15 minutes). Combine all ingredients in a saucepan (reserving a few strips of poblano chiles for garnish). Cook partially covered over low heat for 20 to 30 minutes, adding water if necessary. Remove cilantro. Garnish with the reserved julienned poblanos.
One of Miller's favorite sauces, similar to one served at Capri in San Cristobal de las Casas, in southern Mexico It is a rustic-style sauce that traditionally is cooked in the morning and is used throughout the day. Ranchero Sauce goes with eggs, chicken, pork, tamales, and seafood.
Mark Miller, Coyote Caf, Typos by Brenda Adams <adamsfmle@sprintmail. Com>
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