0 from 9 votes
Ranchero Sauce Recipe (Easy!)
Ranchero Sauce is a must-have for any spicy and savory food lover. Its earthy combination of flavors with fire-roasted tomatoes, herbs, and spices, are blended together perfectly to give any recipe a beautiful smoky kick.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 cups
Calories: 11 kcal
Course:
Condiments
Cuisine:
Mexican
Ingredients
- 1 Tablespoon vegetable oil
- 1/2 large white onion chopped
- 1 jalapeno peppers chopped
- 1 Chipotle Pepper in Adobo Sauce chopped (can be doubled if you want a more intense flavor, just one if you want to keep things mild but still smoky)
- 2 cloves garlic chopped
- 16 ounces fire roasted or diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup chopped cilantro about 1/2 bunch of cilantro
- 1 teaspoon smoked paprika or ancho chili powder
- 1 teaspoon dried Mexican oregano or regular oregano
- 1 teaspoon brown sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon pepper to taste
- juice from 1 lime
Instructions
- Heat the oil in a large pan over medium-high heat. Add the onions, and peppers and cook for 5 minutes to soften. Add garlic and cook another 30 seconds.
- Stir in the fire roasted tomatoes and chicken broth, then add cilantro, smoked paprika, oregano, brown sugar, cumin, salt, and pepper. Bring to a simmer, then reduce the heat to medium-low and let simmer for 10 minutes to thicken slightly.
- Use an immersion blender or transfer to a blender. Blend until smooth (unless you prefer to leave it more chunky), then add the lime juice and blend it in. Cover with a towel if using a blender, rather than the lid, because the hot sauce can build up pressure while blending.
- Transfer to a glass container to store until ready to use. Reheat before using if not using immediately.
Cup of Yum
Notes
- Chipotle peppers in adobo sauce: These come in small cans and freeze really well since a recipe never uses a whole can. I put the leftover peppers and sauce in a freezer-safe plastic bag and squish them flat to separate each pepper. That when when I need one for a recipe I can easily remove only the amount I need and chop it up. Alternatively, you could use 2 teaspoons of chipotle chili powder for each chipotle pepper in adobo sauce.
- Storage: Keep leftover sauce in the fridge for up to 2 weeks.
- Freezing: This sauce freezes well for up to 2 months. Thaw completely and warm in the microwave or on the stovetop before serving.
Nutrition Information
Serving
2Tablespoons
Calories
11kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
115mg
(5%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
173IU
(3%)
Vitamin C
6mg
(7%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 11
% Daily Value*
| Serving | 2Tablespoons | |
| Calories | 11kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 115mg | 5% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.