Ranchero Sauce - Melinda Lee Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Chopped Onions,
2 medium: Cloves Garlic, Chopped
1 medium: Chopped Bell Pepper,
14 ounce: Italian Plum Tomatoes,
6 ounce: Chicken Broth,
Directions:
In a medium skillet, saut
the chopped onion and chopped garlic over
medium heat. Cook until soft, do not let the mixture brown. When
soft add the chopped bell pepper and continue to cook until the
pepper is just tender, but still crunchy. Remove the tomatoes from
the can and tear them into pieces. Add the shredded tomatoes to the
mixture in the skillet. Add the liquid from the tomatoes along with
an equal amount of chicken broth. Simmer the mixture for 30 to 45
minutes or until the sauce is the consistency you desire. Makes about
2-1/2 cups. From: Melinda Lee, KNX Food News Hour, KNX Radio, Los
Angeles.
Source from luhu.jp
the chopped onion and chopped garlic over
medium heat. Cook until soft, do not let the mixture brown. When
soft add the chopped bell pepper and continue to cook until the
pepper is just tender, but still crunchy. Remove the tomatoes from
the can and tear them into pieces. Add the shredded tomatoes to the
mixture in the skillet. Add the liquid from the tomatoes along with
an equal amount of chicken broth. Simmer the mixture for 30 to 45
minutes or until the sauce is the consistency you desire. Makes about
2-1/2 cups. From: Melinda Lee, KNX Food News Hour, KNX Radio, Los
Angeles.
Source from luhu.jp