ranchero sauce

This Ranchero Sauce recipe packs a punch of flavor from sauteed tomatoes, onions and cilantro with the perfect amount of spice and smokiness.

Ranchero Sauce

olive oil

white onion, (diced)

plum tomatoes, (diced)

jalapeno, (diced)

chipotle pepper in adobo sauce, (chopped)

garlic ((about 2 cloves))

coarse kosher salt

paprika

oregano

chicken stock ((or water))

cilantro

lime juice

Heat olive oil in a medium skillet or pot over medium-high heat.

Add onions, tomatoes, jalapeno, chipotle pepper, garlic, salt, paprika and dried oregano. Cook for 10 minutes, stirring occasionally, until onions and peppers soften and the mixture becomes very concentrated.

Add chicken stock, stir to combine and cook for 30 more seconds.

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 will leave the ranchero sauce slightly chunky, or you can puree it until it&#x27;s completely smooth.

Taste and season with more salt if necessary. Serve immediately on top of eggs, tacos, burritos and all your favorite Mexican foods.

This ranchero sauce recipe is easy to make with fresh ingredients like diced tomatoes, jalapeño peppers, and garlic. Spicy and bright, it&#39;s delicious on huevos rancheros and other Tex Mex and Mexican dishes.

avocado oil

½ medium white onion (diced)

roma tomatoes (chopped)

jalapeño pepper (diced*)

chipotle pepper

garlic

sea salt

vegetable broth

sugar

Heat the avocado oil in a small saucepan over medium heat. Add the onion, tomatoes, jalapeño, chipotle, garlic, oregano, and salt and cook, stirring occasionally, for 10 minutes, or until the tomatoes are softened and broken down.

Stir in the broth and cook for 1 minute. Remove from the heat and stir in the cilantro and lime juice.

Transfer the sauce to a deep bowl or large jar. Use an immersion blender to blend the sauce until it is nearly smooth but still has a bit of texture. Flecks of cilantro should be visible. (Alternatively, use an upright blender or food processor for this step.)

Taste the sauce. If it’s sharp, add ½ teaspoon cane sugar to balance it.

Allow the sauce to cool to room temperature, then store in an airtight container in the fridge for up to a week. Use in huevos rancheros, enchiladas, or another of the serving suggestions in the blog post above.

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The Best Ranchero Sauce Recipe

shallots, (peeled and chopped)

garlic, (minced)

tomato sauce ((1 can))

roasted piquillo peppers (or roasted red peppers (1 jar))

green chiles ((1 can))

chicken stock

cumin

brown sugar

liquid smoke

heavy cream

tomatoes

Place a saute pan over medium heat and add the oil and shallots. Sauté the shallots for 2 minutes. Then add the garlic and sauté another 1-2 minutes.

Drain the piquillo peppers. Add all remaining ingredients to the saute pan, except for the heavy cream. Simmer the ranchero sauce for 10 minutes. Remove from heat.

Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.

You guys are missing out if you haven’t made this yet. Holy you know what. 

This sauce is unreal, so much flavor!! I added just a touch of adobe sauce from some chipotles I had open and it kicked it up perfectly. 

Made a chunky version of this recipe tonight for rellenos and man, I can honestly say this TRULY is the best ranchera sauce I’ve ever had! Beats any restaurant ranchera sauce I’ve ever tried! The entire family raved about this dinner! Thank you for being a sauce genius!!!

I never have time or want to leave reviews on recipes but y’all this sauce is incredible! I’m dairy free so substituted creamy oat milk for the heavy cream. It was a huge family hit. I’m going to make this sauce a staple in our fridge and freezer! So happy a dear friend traded this recipe with me. 

I used ranchero sauce in our favorite burritos, I am so pleased with the outcome! My family loves it and they're can't wait to use it on tacos as well. Exciting!

Yup, this really is the best ever! This is such an amazing recipe, I sent it to my closest friends.

I made this to put on my carnitas I was making and this sauce added so much flavor now I think I need this sauce for any time I make carnitas.

So fabulous! I’ve been making this for a few years now and always have some on hand…the yummiest!

I just made this and it's terrific.  Like another poster I added a chipotle instead of liquid smoke.  I upped the garlic because garlic, more green chiles,  and didn't add the cream.  Used it for heuvos rancheros and we loved it.  This is a great sauce for enchiladas too.  Faster than my go-to enchilada sauce and just as good.  Thanks for posting this.

Fabulous recipe!  I'e made it 5 times over the last 6 months and it is a fan favorite.  Added chipotle in adobo sauce instead of liquid smoke.  Didn't have a can of green chilis so used a 10 oz can of Rotel and an 8 ounce can of tomato sauce as a replacement for the green chilis and the 15 oz can of sauce.  Came out perfectly.  Will make chicken enchiladas with this amazing sauce!

Absolutely delicious!  Pretty easy to make too!

Amazing!!! The blend of flavors takes this entirely over the top and it only takes a few minutes to make. My kind of recipe!

https://content.jwplatform.com/videos/Q6zFiKFE.mp4

The Best Huevos Rancheros Recipe we’ve ever made!! You’ve got to try this recipe at home.

Top 3 ranchero sauce recipes from across the web

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Ranchero Sauce

The Best Ranchero Sauce Recipe

Top 3 ranchero sauce recipes from across the web

The most viewed ranchero sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ranchero Sauce

Ranchero Sauce

The Best Ranchero Sauce Recipe

The most viewed ranchero sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine