Ranchero Sauce
User Reviews
5
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Servings
4 to 6
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Course
Breakfast
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Cuisine
Vegetarian, Vegan, gluten-free
Ranchero Sauce
Description
This Ranchero Sauce recipe combines avocado oil, diced onion, chopped Roma tomatoes, jalapeño, canned chipotle in adobo, garlic, oregano, and salt. The ingredients are cooked until the tomatoes break down, after which vegetable broth is stirred in and briefly cooked. The sauce is then blended to retain some texture and flecks of cilantro, which adds fresh herbaceous notes alongside lime juice's acidity. A small amount of cane sugar can moderate any sharpness.
The resulting sauce has a balance of smoky, spicy, and tangy flavors. The texture is slightly chunky due to the blended tomatoes and herbs, making it suitable for spooning over eggs, meats, or Mexican dishes.
The recipe mentions storing the sauce in the refrigerator for up to a week and adjusting the jalapeño quantity or seed removal for heat sensitivity.
Ingredients
- 1 tablespoon avocado oil
- ½ white onion diced, medium
- 4 Roma tomato chopped
- 1 jalapeno pepper diced*
- 1 chipotle pepper chopped, from a can of chipotles in adobo sauce
- 2 garlic chopped, cloves
- ½ teaspoon oregano dried
- ½ teaspoon salt sea salt
- ½ cup vegetable broth
- ¼ cup cilantro chopped, fresh
- 2 tablespoons lime juice fresh
- ½ teaspoon cane sugar optional
Instructions
- 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.
Notes
- Adjust the amount and seed content of jalapeño to control the sauce’s spiciness.
- Yield is approximately 2 cups of sauce.
- Store sauce in an airtight container in the refrigerator for up to one week.
User Reviews
Overall Rating
5
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