Ranchero Sauce Recipe (Chunky or Blended)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
5 mins
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Servings
2 cups
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Calories
34 kcal
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Course
Condiments
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Cuisine
Mexican
Ranchero Sauce Recipe (Chunky or Blended)
Description
This Ranchero Sauce Recipe features fresh Roma tomatoes cooked with sliced jalapeño and onion in oil, seasoned with garlic powder, kosher salt, cumin, Mexican oregano, and optionally chipotle pepper in adobo sauce. The ingredients simmer briefly to allow tomatoes to break down and flavors to meld, with bay leaves added for aroma and then removed before serving.
The sauce can be served chunky by leaving it as is after simmering, or blended for a smoother consistency using an immersion blender or food processor. The fresh ingredients and spices create a bright, slightly spicy tomato sauce with warmth from the cumin and smoky depth from the chipotle pepper if used.
This sauce is useful for topping eggs, meats, or vegetables, or as a base for dishes like huevos rancheros. The recipe yields about 2 to 2 1/2 cups depending on whether it is chunky or blended, offering flexibility for different uses.
Smaller tomato dice will speed up the breakdown process during cooking. Leftover sauce should be stored refrigerated and can be reheated gently.
Ingredients
- 1 jalapeño sliced
- 1/2 onion sliced, small, white
- 1 pound Roma tomato about 4 large
- 1 Tablespoon neutral oil canola, vegetable, olive
- ¼ teaspoon garlic powder
- ¾ teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/4 teaspoon Mexican oregano
- 4 ounce tomato sauce
- 1 chipotle pepper in adobo sauce diced (optional
- 2 bay leaf
Instructions
- Remove stem from jalapeno and slice or dice removing the membrane and seeds. Slice or dice the onion.
- Add oil to large skillet and heat over medium-high. When oil simmers, add onions and jalapeno. Saute for about 3 minutes or until the onion is translucent.
- Add diced tomatoes, tomato sauce and spices; cumin, oregano, garlic powder, salt and chipotle if using.
- Simmer for 3-5 minutes or until tomatoes break down. Remove bay leaves.
- Leave sauce chunky or remove from heat and blend with an immersion blender. Alternatively, cool and place in a blender or food processor pulsing 2-3 times or until the sauce is smooth.
Notes
- Smaller diced tomatoes speed cooking and sauce consistency.
- Chunky sauce yields about 2 1/2 cups; blended sauce yields about 2 cups.
- Remove bay leaves before serving to avoid an overpowering flavor.
- Use neutral oil like canola or vegetable to avoid altering sauce flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Serving | 1/4 cup | |
| Calories | 34kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 213mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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