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.
Servings: 2 cups
Ingredients
- 1 Tablespoon vegetable oil
- 1/2 large white onion chopped
- 1 jalapeño pepper 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
- 1/2 cup chicken broth
- 1/4 cup chopped cilantro about 1/2 bunch of cilantro
- 1 teaspoon smoked paprika or ancho chili powder
- 1 teaspoon dried Mexican oregano or regular oregano
- 1 teaspoon brown sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon coarse kosher salt
- 1/4 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.1 Tablespoon vegetable oil, 1/2 large white onion, 1 jalapeño pepper chopped, 1 chipotle pepper in adobo sauce, 2 cloves garlic
- 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.16 ounces fire roasted or diced tomatoes, 1/2 cup chicken broth, 1/4 cup chopped cilantro, 1 teaspoon smoked paprika or ancho chili powder, 1 teaspoon dried Mexican oregano, 1 teaspoon brown sugar, 1/2 teaspoon cumin, 1/2 teaspoon coarse kosher salt, 1/4 teaspoon pepper to taste
- 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.Juice from 1 lime
- 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
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