Ranchero Sauce

Prep Time: 15 mins | Cook Time: 20 mins | Course: Breakfast | Yield: 2 quarts

Delicious and mild salsa style sauce is perfect with eggs. Recipe inspired from Scratch Restaurant written up in a Carmel travel magazine.

8 tomatoes or 12 roma tomatoes

1 jalapeno, or more as desired

7 cloves garlic

1 bunch cilantro

1 onion, diced

¼ cup butter

Salt and pepper, to taste

In a medium sized saucepan, cover tomatoes, jalapeno and garlic with water, bring to a boil and boil for 5 minutes. Chop cilantro and toss in a blender, remove with a slotted spoon and top with the tomatoes, jalapeno and garlic cloves. Blend until tomatoes are smooth. Saute onion in butter and add salt and pepper, when translucent, add the tomato puree. Cook for 2-3 minutes longer.