Ranchero

To prepare: combine 8 oz. can tomato sauce, 1 large tomato, finely chopped, 1 tbsp. lemon juice, ½ cup sliced black olives and 2 ½ 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, ½ lb. jack or cheddar cheese (grated) To prepare: sauté the green pepper and onion in the butter until soft and lightly browned. Spoon onto a plate to cool. Mix with ½ of the Ranchero Sauce. Cook omelet, then place ¼ 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.