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–+ servings

Ranchero Sauce

There are many versions of this sauce, some more time consuming than others. I prefer simpler recipes that come together easily without sacrificing flavor. This is one of those recipes. It has a long list of ingredients but doesn’t take all day to cook.
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Print Recipe
Course Breakfast
Cuisine Southwestern
Servings 4 servings

Ingredients
  

  • 1 medium white or yellow onion diced
  • 3 garlic cloves minced
  • 1 pound plum tomatoes chopped
  • 1 jalapeno seeded and diced
  • 1 tbsp ancho chile powder
  • 1 tsp chipotle chili powder
  • 1 tsp cumin
  • ½ tsp dried Mexican oregano
  • ½ cup low sodium vegetable broth or water
  • ½ bunch chopped cilantro
  • Juice of 1 lime

Instructions
 

  • Heat a medium skillet over medium-high heat. Add the onions and cook until lightly browned, about 7 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  • Add the garlic, jalapeno pepper, Ancho chile powder, chipotle chile powder, cumin, and oregano. Cook for 2 minutes to toast the spices.
  • Add the tomatoes and vegetable broth, and cook for 15 minutes.
  • Remove from heat and stir in cilantro and lime juice.
  • Using an immersion blender or regular stand blender, carefully blend the mixture until it reaches the consistency you want. A few pulses for a slightly chunky sauce, or you can puree it until it’s completely smooth.
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