Ranchero Sauce

This sauce is versatile and delicious!  I found it in a recipe for Chile Rellenos but it can go with anything from eggs to tacos to fish or steak.  In fact, I think Knox took my last batch home with him!

Ingredients:

• 6 ripe tomatoes, cut in half
  
• 6 cloves of garlic, peeled
• 1/2 of a large sweet onion, sliced
• 2 jalapenos
• 2 teaspoon cumin
• 1 teaspoon each of chili powder, oregano, salt
• 1 tablespoon tomato paste
• 1/4 cup fresh cilantro
• 1/4 cup water 

Preparation:

Heat oven to 450.

Place all the veggies on 2 sheet pans.

Cook for about 30 minutes, unit veggies are well roasted and soft.

Remove from oven and let cool for 10 minutes.

Pour the roasted veggies and pan juices into a blender.

Add seasonings, cilantro, and water.

Blend until smooth.

Store in a glass jar in the refrigerator.