Gringo Ranchero Sauce

This recipe would have any self respecting Mexican shaking his or her head and calling me a loco gringo. They probably would use Poblano chilies for the bell peppers, no celery, tomatoes not juice and some sort of heat like diced jalapenos. I created this recipe for my gringa wife and 88 year old gringa mother. So, if your making Huevos Rancheros for any women, kids or sissies this could be for you also.

3 Tbsp. vegetable oil
2 Tbsp. flour
1/2 green bell pepper, cored, seeded and sliced
1/2 red bell pepper, cored, seeded and sliced
1/2 onion, peeled and slivered
2 stalks celery, chopped
1&1/2 cups tomato juice or V8
1&1/2 cups chicken broth
1 Tbsp. ground cumin
salt to taste

Heat oil in medium sauce pan, over med/high heat, add flour and cook for two minutes. Add peppers, onions and celery, saute until tender but not browned. Add juice, broth and cumin, simmer for about 20 minutes for sauce to thicken and flavors to blend.