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5.0 from 12 votes

Ranchero Sauce Recipe (Chunky or Blended)

This easy ranchero sauce made with fresh ingredients can be served chunky or blended. Add a little Southwestern flair to your meals.

Prep Time
5 mins
Cook Time
5 mins
Total Time
5 mins
Servings: 2 cups
Calories: 34 kcal
Course: Condiments
Cuisine: Mexican

Ingredients

  • 1 Jalapeño sliced
  • 1/2 small white onion sliced
  • 1 pound roma tomatoes about 4 large
  • 1 Tablespoon oil - neutral 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 sauce diced (optional)
  • 2 bay leaves

Instructions

    Cup of Yum
  1. Remove stem from jalapeno and slice or dice removing the membrane and seeds. Slice or dice the onion.
  2. 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.
  3. Add diced tomatoes, tomato sauce and spices; cumin, oregano, garlic powder, salt and chipotle if using.
  4. Simmer for 3-5 minutes or until tomatoes break down. Remove bay leaves.
  5. 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

  • The smaller the tomatoes are diced, the quicker they will break down into a sauce.
  • This will make 2 1/2 cups if left chunky. Blended ranchero sauce will make 2 cups.

Nutrition Information

Serving 1/4 cup Calories 34kcal (2%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 2g (3%) Polyunsaturated Fat 1g Sodium 213mg (9%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 2cups

Amount Per Serving

Calories 34

% 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.