Homemade Ranchero Sauce
This easy Homemade Ranchero Sauce is made with tomatoes, jalapeños, chipotle peppers, and simple spices. It's full of smoky flavor and perfect for huevos rancheros, tacos, burritos, and more!
Servings: 8
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
Calories: 36kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 449IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg