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Ranchero Sauce

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Difficulty: Beginner
Servings: 6
Best Season: Suitable throughout the year
Description

This classic Mexican-style red sauce blends fire-roasted tomatoes, charred jalapeños, onions, and garlic into a bold, savory condiment. Simmered down with warm cumin, Mexican oregano, and a touch of broth, it balances vibrant acidity with a smooth, subtle heat. It serves as an essential building block for huevos rancheros, enchiladas, burritos, or grilled meats.

Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion chopped
  • 2 jalapeno peppers chopped small
  • 4 cloves garlic chopped
  • 16 ounce can fire roasted diced tomatoes
  • 1 cup chicken broth
  • ¼ cup chopped cilantro or more as desired
  • 1 tablespoon ancho powder
  • 1 tablespoon guajillo powder
  • 1 tablespoon chipotle powder
  • 1 teaspoon cayenne
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Juice from 1 lime
Instructions
  1. 1
    Heat a large pan to medium-high heat and add the olive oil.
  2. 2
    Cook the onions and peppers down about 5 minutes to soften.
  3. 3
    Add the garlic and cook another minute, stirring a bit.
  4. 4
    Add the tomato and chicken broth. Stir.
  5. 5
    Stir in the cilantro and seasonings.
  6. 6
    Bring to a quick boil then reduce the heat and simmer for 20-25 minutes to let the flavors develop. The sauce will thicken up for you.
  7. 7
    Transfer the mixture to a blender or food processor and pour in the lime juice. I used my stick blender.
  8. 8
    Process until nice and smooth.
  9. 9
    Use immediately or store in the refrigerator in a covered glass container.
Read it online: https://brinnerbites.com/recipe/ranchero-sauce/