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This Homemade Ranchero Sauce is so easy to make and packed with flavor! Made with tomatoes, jalapeños, garlic, and a few simple spices, it has just the right amount of smoky heat. It’s perfect for tacos, burritos, enchiladas, and so much more!
I love having homemade sauces ready to use all week, and this ranchero sauce is perfect for keeping in the fridge. You can make it as mild or spicy as you like, and it pairs well with so many meals. I love how the chipotle pepper adds a little smoky flavor without making the sauce too spicy. My favorite way to use this sauce is adding it over some scrambled eggs. Yummy!
Also great to use in Beef Enchiladas, Chicken Tacos, and many other Mexican classics.
Recipe Overview
Ingredients Needed
Full measurements are listed further down in the recipe card.
- Tomatoes: For the base of the sauce, use either 1.5 cups of tomato sauce or 3 large vine-ripe tomatoes, diced (about 2 cups).
- Onion and Garlic: These aromatic staples provide a savory foundation for the sauce.
- Jalapeño: Adds a nice kick of heat that can be adjusted based on your desired spice level.
- Chipotle Peppers in Adobo Sauce: Gives the sauce a smoky taste to the sauce. Don’t have this? You can substitute ¼ tsp chipotle powder, 1/2 tsp cayenne pepper, and 1/2 tsp smoked paprika.
- Herbs and Spices: A blend of cumin, ancho chili powder, paprika (or smoked paprika), and oregano infuses the sauce with warm, earthy notes.
- Chicken or Vegetable Broth: Helps achieve the perfect saucy consistency.
- Cilantro and Lime Juice: Fresh cilantro and a squeeze of tangy lime juice provide a vibrant, zesty contrast to the rich flavors.
How to Make Homemade Ranchero Sauce
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onions, jalapeños, and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
- Next, add the diced tomatoes (canned or fresh), cumin, chipotle peppers in adobo sauce, ancho chili powder, paprika (or smoked paprika), dried oregano, salt, and pepper. Stir to combine.
- Let the mixture cook for 8-10 minutes, stirring occasionally, until the tomatoes have softened and the sauce has thickened slightly.
- Pour in the chicken or vegetable broth and stir to incorporate. Reduce the heat to low and allow the sauce to simmer for an additional 5-6 minutes.
- Remove the ranchero sauce from the heat and stir in the freshly chopped cilantro and lime juice.
- For the desired consistency, blend the sauce using an immersion blender right in the pan, or transfer it to a blender. Pulse a few times for a chunkier texture, or blend until completely smooth and puréed.
Taste and adjust seasoning as needed, adding more salt, pepper, or lime juice to suit your preferences.
My Tips
- Adjust the spice level: Start with one chipotle pepper and a seeded jalapeño for a milder sauce. Add another chipotle pepper if you like more heat.
- Use fire-roasted tomatoes: They’re a great option if you want a little extra smoky flavor.
- Blend to your liking: I like that you can leave this sauce a little chunky or blend it completely smooth, depending on how you’re serving it.
- Add broth as needed: If the sauce is too thick, stir in a little extra broth until it reaches the consistency you want.
- Be careful when blending: If you’re using a regular blender, allow the sauce to cool slightly and blend in batches if needed. Hot liquids can build up pressure in a blender.
Frequently Asked Questions
Ranchero sauce is a classic Mexican tomato-based sauce packed with bold, zesty flavors from herbs, spices, and chili peppers. It’s commonly used in dishes like huevos rancheros, enchiladas, and tacos.
While ranchero sauce does have a kick from jalapeños and chipotle peppers, you can easily control the heat level by adjusting the amount of peppers used. The recipe allows you to make it as mild or as spicy as you’d like.
Ranchero sauce is usually tomato-based and often has a chunkier texture. Enchilada sauce can be made with dried chilies, tomatoes, or both, depending on the recipe. They have similar uses, but the flavors and textures can be different.
Yes! You can use chopped fresh tomatoes instead of canned. You’ll need about 2 cups, and you may need to cook them a little longer until they soften and release their juices.
Ways to Use Ranchero Sauce
There are so many ways to use this sauce! Here are a few of my favorites.
- Huevos rancheros: Spoon it over fried eggs and warm tortillas for a delicious breakfast.
- Tacos and burritos: Add a little sauce to your favorite Chicken Burrito Bowl, Beef Burrito Meal Prep Bowl, or bean filling.
- Enchiladas: Use it as a topping for your favorite enchiladas like this Healthy Chicken Enchiladas.
- Rice bowls: Drizzle it over rice, Taco Rice Stuffed Chicken Breast, Chicken Taco Meal Prep Bowl, beans, and veggies.
- Grilled meats: Serve it with chicken, steak, or shrimp for extra flavor.
- Breakfast burritos: Add a spoonful to scrambled eggs, potatoes, and cheese.
Storage and Reheating
- Refrigerator: Let the sauce cool, then transfer it to an airtight container and refrigerate for up to 3 to 4 days.
- Freezer: Freeze in a freezer-safe container or individual portions for up to 3 months.
- Reheating: Warm the sauce in a small saucepan over medium-low heat, stirring occasionally. Add a splash of broth or water if it has thickened.
- Make ahead: You can prepare the sauce a day or two before you need it. Just reheat and serve!
More Sauce Recipes
- Homemade Tartar Sauce Recipe
- Homemade BBQ Sauce Recipe
- How To Make Homemade Buffalo Sauce
- How to Make Homemade Ranch Dressing
- Homemade Healthy Alfredo Sauce
- Easy Chimichurri Sauce
If you try a recipe and like it, leave feedback in the comments below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Homemade Ranchero Sauce
Equipment
- Non-stick pan
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 16 ounces can of diced tomatoes, or fire-roasted diced tomatoes, canned
- 1 jalapeño pepper, seeds removed and diced
- 1 chipotle peppers in adobo sauce, chopped (2 for more spicy)
- 2 garlic cloves, minced
- 1 tablespoon ancho chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon dried oregano, Mexican oregano preferred
- ½ cup chicken Broth, or vegetable broth
- ¼ cup chopped cilantro
- 2 Tablespoons fresh lime juice, or juice of one lime
- Salt and pepper , to taste, about (1/2 tsp salt and 1/4 tsp pepper)
Instructions
- Place the 1 tablespoon olive oil in a large skillet or saucepan over medium heat.
- Next, add the 1 medium white onion, 1 jalapeño pepper, and 2 minced2 garlic cloves, and sauté for 2-3 minutes until fragrant and softened.
- Then add 16 ounces can of diced tomatoes, 1/2 teaspoon cumin, 1 chipotle peppers in adobo sauce, 1 tablespoon ancho chili powder, Salt and pepper , 1/2 teaspoon paprika, and 1 teaspoon dried oregano.
- Stir and cook for 8-10 minutes. Continue to stir occasionally until softened and the sauce is thickened.
- Add the ½ cup chicken Broth or vegetable broth and stir to combine. Lower the heat and let it simmer for another 5-6 minutes.
- Turn off the heat, then add the ¼ cup chopped cilantro and 2 Tablespoons fresh lime juice.
- Using a blender or immersion blender, blend the ranchero sauce mixture until it reaches your preferred consistency. Pulse a few times for a slightly chunky ranchero sauce, or blend longer to puree it until completely smooth.
- At this point, taste the sauce and season with more Salt if needed. Serve immediately or store for later use in a lidded jar in the fridge for up to 10 days.
Notes
- Servings: Make 2 cups (6-8 servings) servings-1/4 cup each
- Canned diced Tomatoes Substitute: use either 1.5 cups tomato sauce or 3 large vine-ripe tomatoes, diced, which comes up to 2 cups
- Jalapenos -To keep the sauce milder, remove the seeds and veins of the jalapeño.
- Chipotle Peppers in Adobo Sauce – This may be spicy for some. To make the Ranchero sauce more on the spicy side, use 2 chipotle peppers. To make it more on the mild side, use only one.
- To make it vegetarian or vegan, use vegetable broth instead of chicken broth.
- Storage – Store in an airtight container in the refrigerator for up to 10 days.
- Substitute for the Canned Chipotle pepper: Don’t have this? Substitute with ¼ tsp chipotle powder, 1/2 tsp cayenne pepper, and 1/2 tsp smoked paprika.
- Blending: Instead of using a blender, you may use an immersion blender instead and puree the tomato mixture in the pan.
- Thinning the sauce: If the sauce is too thick to your liking, you may add a bit more broth and blend for a few more seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
