Ranchero Sauce
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
60 kcal
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Course
Condiments
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Cuisine
Mexican
Ranchero Sauce
Description
This Ranchero Sauce starts with olive oil heating in a skillet, where white onions, plum tomatoes, diced jalapeno, chipotle peppers in adobo, minced garlic, kosher salt, paprika, and dried oregano are sautéed together. The mixture cooks for about ten minutes, concentrating flavors and softening the vegetables and peppers. Chicken stock is added briefly to loosen the mixture, then it's taken off heat.
Fresh cilantro and lime juice are stirred in to bring fresh, bright notes that balance the smoky, spicy elements from chipotle and jalapeno. The sauce can be blended using an immersion or stand blender to any desired consistency—from slightly chunky with texture to completely smooth. Adjusting salt after blending helps balance the final taste.
Ranchero Sauce works well as a topping or condiment for Mexican dishes like eggs, tacos, or burritos, adding a smoky heat and acidity that complements savory proteins and eggs.
The recipe notes recommend removing seeds and veins from jalapenos to control the heat and adjusting chipotle peppers according to spice preference. The sauce stores well in the refrigerator for up to ten days in an airtight container, allowing for make-ahead use and convenience.
Ingredients
- 1 tablespoon olive oil
- 1/2 large onion diced, white
- 3 tomato diced, plum
- 1 jalapeno pepper diced
- 1 chipotle pepper chopped, in adobo sauce
- 1 teaspoon garlic about 2 cloves, minced
- 1/4 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano dried
- 1/2 cup chicken stock (or water)
- 1/4 cup cilantro chopped
- 2 tablespoons lime juice (about the juice of 1 lime)
Instructions
- 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'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.
Notes
- Remove seeds and veins from jalapenos to reduce spiciness or leave them in for more heat.
- Adjust chipotle peppers in adobo sauce to control smoky spice; omit for a milder sauce.
- Store sauce in an airtight container in the refrigerator for up to 10 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 0.5cups | |
| Calories | 60kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 206mg | 9% |
| Potassium | 163mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 803IU | 16% |
| Vitamin C | 15mg | 17% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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