Ranchero Sauce
This Ranchero Sauce is rich, smoky, and full of bold Mexican flavor! It is made with tomatoes, peppers, onions, and spices for a versatile sauce perfect for tacos, enchiladas, or breakfast dishes.
Servings: 2 cups
Cost: $2.93, $1.47 per Servings
Ingredients
- 1 can Diced Tomatoes (28 ounces)
- 1 jalapeño seeded and diced
- 1 white onion chopped
- 2 Cloves Garlic, minced (or 2 teaspoons pre-minced garlic)
- 1 tablespoon olive oil
- ½ cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon black pepper
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1 chopped white onion and 1 seeded and diced jalapeño pepper. Cook for about 5 minutes, stirring occasionally, until softened.
- Add 2 minced garlic cloves and cook for 1 minute more.
- Stir in 1 can (28 ounces) diced tomatoes, 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon oregano, 1 teaspoon salt, ¼ teaspoon black pepper, and ½ cup chicken broth.
- Reduce heat to low and simmer for 15 minutes until tomatoes break down and sauce thickens.
- Use an immersion blender to puree until smooth, or carefully transfer to a blender.
- Then the sauce is ready to serve and enjoy!
Video
Notes
You can use 10 ripe roma tomatoes instead of the diced tomatoes if you prefer.
For a thicker sauce, simmer longer. For thinner, add more broth.
Jalapeños can vary a lot in spice level, so if you want extra heat, leave the seeds in.
The sauce will keep for a week as long as it's refrigerated in an airtight container.
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 1632mg | Potassium: 761mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2447IU | Vitamin C: 47mg | Calcium: 71mg | Iron: 2mg
