*  Exported from  MasterCook  *

                       RANCHERO SAUCE - MELINDA LEE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       md           Chopped Onions
   2       md           Cloves Garlic, Chopped
   1       md           Chopped Bell Pepper
  14       oz           Italian Plum Tomatoes
   6       oz           Chicken Broth

  In a medium skillet, sauté 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.
 


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