I was very surprized to find that a whitewater rafting cook on the Rio Grande made Ranchero sauce by mixing 50:50 Chunky Salsa with Mexican or Italian spiced tomato sauce. He then used that mixture, heated,for Blackened Salmon Monterrey,Huevos Rancheros
and even smothered a grilled rib-eye with the same sauce.

The tortillas were quick cooked (for the ranch eggs) by dragging them across the grate over the fire (hot range coils work, but the flavor is not the same). He placed the tortilla in a warm skillet with a small amt of sauce on the tortilla, then a fried egg covered with a TBS of the salsa, followed by shredded Jack or Jalapeno Jack cheese. That was covered until they were melted and ready to serve with re-fried beans and bacon. Good memory!