Ranchero Sauce Spice in a 2oz cellophane package (recipe included).
To prepare: combine 8 oz. can tomato sauce, 1 large tomato, finely chopped, 1 tbsp. lemon juice, 1/2 cup sliced black olives and 2 1/2 tbsp. Ranchero Mix in a bowl. Cover and refrigerate for several hours or overnight to blend flavors. Makes 2 cups. Needed for Ranchero Omelet: 2 tbsp. butter, 1 large green pepper (cut into strips), 1 large onion (peeled, halved and sliced), 1 recipe Ranchero Sauce, 1/2 lb. jack or cheddar cheese (grated)
To prepare: sautee; the green pepper and onion in the butter until soft and lightly browned. Spoon onto a plate to cool. Mix with 1/2 of the Ranchero Sauce. Cook omelet, then place 1/4 of both the onion filling and the cheese in the omelet. Fold and heat through. Garnish with parsley and a spoonful of the remaining sauce over top of the omelet. Serve hot.
Ingredients: Onion, Garlic, Coriander, Basil, Cilantro, Chives, Red Pepper, Cumin and Parsley.
