Ranchero Sauce

2 14oz cans vegetable stock
1/8 c olive oil
1 14oz can diced tomatoes
1 small can mild chili peppers
1 large onion roughly chopped
3 cloves minced garlic

Put all ingredients including the garlic and olive oil into a skillet and bring to a boil. Reduce heat and simmer for 50-60 minutes or until the onions are soft.

If the sauce is too thin, simmer longer. If it's too thick add a little more vegetable stock or water.

You can add some hot sauce (like Cholula brand) to brighten up the flavor if you like.

Add 1 teaspoon tomato paste if you prefer a little more tomato flavor.

This should not be a firey hot sauce. It should have just enough heat to let you know that it's a mexican sauce.