Ranchero Sauce

Recipe from: Mary Victoria Parker

3 fresh jalapeno peppers, seeds removed if overly hot
4-6 Tbsp. pure ground red chile, or more
1/4 medium onion
2 scallions with some leaves
1/2 stalk of celery with some leaves
one large ripe tomato, squeeze out juice and seeds
3-4 cloves garlic
Tbsp. dry leaf oregano
tsp. cumin seed
1/4 cup dry red wine
good grind of black pepper
dash of vinegar
bit of sugar and salt
enough water, wine, or good beer for a sauce-like consistency

Chop vegetables fine , or run through a food processor. Place peppers,  ground red chile, onion, scallions, celery, tomato,  and garlic in a sauce pan. Add oregano, cumin seed, wine, black pepper, vinegar, sugar and salt.  Add enough water, wine, or good beer for a sauce-like consistency Simmer gently for about 15 minutes, stir occasionally. 

Use as a sauce for eggs, meat or vegetables. Keeps well in the refrigerator. For a nice Carne Adovado de Venado, (Roast Chile Venison, or other meat), soak 2" pieces of meat in this overnight, then roast slowly covered, 250°F, for 4-5 hours or until nice and tender.