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5 from 3 votes

Ranchero Sauce Recipe (Easy!)

Ranchero Sauce is a must-have for any spicy and savory food lover. Its earthy combination of flavors with fire-roasted tomatoes, herbs, and spices, are blended together perfectly to give any recipe a beautiful smoky kick.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Spreads & Sauces
Cuisine: Mexican
Diet: Gluten Free
Servings: 2 cups
Calories: 11kcal
Author: Amy Nash

Ingredients

  • 1 Tablespoon vegetable oil
  • ½ large white onion chopped
  • 1 jalapeno peppers chopped
  • 1 chipotle pepper in adobo sauce chopped (can be doubled if you want a more intense flavor, just one if you want to keep things mild but still smoky)
  • 2 cloves garlic chopped
  • 16 ounces fire roasted or diced tomatoes
  • ½ cup chicken broth
  • ¼ cup chopped cilantro about ½ bunch of cilantro
  • 1 teaspoon smoked paprika or ancho chili powder
  • 1 teaspoon dried Mexican oregano or regular oregano
  • 1 teaspoon brown sugar
  • ½ teaspoon cumin
  • ½ teaspoon coarse kosher salt
  • ¼ teaspoon pepper to taste
  • Juice from 1 lime

Instructions

  • Heat the oil in a large pan over medium-high heat. Add the onions, and peppers and cook for 5 minutes to soften. Add garlic and cook another 30 seconds.
  • Stir in the fire roasted tomatoes and chicken broth, then add cilantro, smoked paprika, oregano, brown sugar, cumin, salt, and pepper. Bring to a simmer, then reduce the heat to medium-low and let simmer for 10 minutes to thicken slightly.
  • Use an immersion blender or transfer to a blender. Blend until smooth (unless you prefer to leave it more chunky), then add the lime juice and blend it in. Cover with a towel if using a blender, rather than the lid, because the hot sauce can build up pressure while blending.
  • Transfer to a glass container to store until ready to use. Reheat before using if not using immediately.

Notes

  • Chipotle peppers in adobo sauce: These come in small cans and freeze really well since a recipe never uses a whole can. I put the leftover peppers and sauce in a freezer-safe plastic bag and squish them flat to separate each pepper. That when when I need one for a recipe I can easily remove only the amount I need and chop it up. Alternatively, you could use 2 teaspoons of chipotle chili powder for each chipotle pepper in adobo sauce.
  • Storage: Keep leftover sauce in the fridge for up to 2 weeks.
  • Freezing: This sauce freezes well for up to 2 months. Thaw completely and warm in the microwave or on the stovetop before serving.

Nutrition

Serving: 2Tablespoons | Calories: 11kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 115mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg