Ranchero Sauce

Ranchero Sauce

A smoky, tomato-based sauce simmered with chiles and onion for topping eggs and enchiladas.

Total 30 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This Mexican-style sauce blends roasted tomatoes, onion, garlic, and jalapeños into a chunky, lightly spiced base that simmers until deepened in flavor. It's a staple for huevos rancheros, but also works well over grilled meats, tacos, or chilaquiles. The sauce comes together quickly on the stovetop and can be made chunky or smooth depending on preference.

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 28-ounce can whole peeled tomatoes, with juice
  • 1 4-ounce can diced green chiles
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice

Method

  1. Heat the vegetable oil in a 6-quart saucepan over medium heat.

  2. Add the diced onion and cook, stirring occasionally, until softened and translucent.

  3. Stir in the garlic and minced jalapeño and cook until fragrant.

  4. Add the whole tomatoes with their juice, crushing them with a spoon as they go into the pot.

  5. Stir in the diced green chiles, cumin, oregano, salt, and black pepper.

  6. Bring the mixture to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, until thickened and the flavors meld.

  7. Remove from heat and let cool slightly, then transfer to a blender or use an immersion blender to pulse to a chunky consistency, leaving some texture.

  8. Stir in the chopped cilantro and lime juice. Taste and adjust salt as needed before serving.

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★ 4.4 (1)

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    Ranchero Sauce

    This Mexican-style sauce blends roasted tomatoes, onion, garlic, and jalapeños into a chunky, lightly spiced base that simmers until deepened in flavor. It's a staple for huevos rancheros, but also works well over grilled meats, tacos, or chilaquiles. The sauce comes together quickly on the stovetop and can be made chunky or smooth depending on preference.

    30 min 16 oz 45 cal

    Ingredients

    • 2 tablespoons vegetable oil
    • 1/2 white onion, diced
    • 2 cloves garlic, minced
    • 1 jalapeño pepper, seeded and minced
    • 1 28-ounce can whole peeled tomatoes, with juice
    • 1 4-ounce can diced green chiles
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup chopped fresh cilantro
    • 1 tablespoon lime juice

    Method

    1. 1

      Heat the vegetable oil in a 6-quart saucepan over medium heat.

    2. 2

      Add the diced onion and cook, stirring occasionally, until softened and translucent.

    3. 3

      Stir in the garlic and minced jalapeño and cook until fragrant.

    4. 4

      Add the whole tomatoes with their juice, crushing them with a spoon as they go into the pot.

    5. 5

      Stir in the diced green chiles, cumin, oregano, salt, and black pepper.

    6. 6

      Bring the mixture to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, until thickened and the flavors meld.

    7. 7

      Remove from heat and let cool slightly, then transfer to a blender or use an immersion blender to pulse to a chunky consistency, leaving some texture.

    8. 8

      Stir in the chopped cilantro and lime juice. Taste and adjust salt as needed before serving.