Ranchero sauce is a classic Mexican tomato-based sauce that’s savory, bold, and a hint spicy (but not too spicy!). I always use this for huevos rancheros, but it’s really quite versatile.
Why You’ll Love It
- The authentic flavors are spot on. Unlike a classic red salsa or pico de gallo, ranchero sauce (aka salsa ranchera) has a signature smoky flavor, which I achieve by charring the ingredients under the oven broiler (though you can use a comal on the stove as well).
- Super easy to make. Just broil, blend, simmer, and it’s ready to go! Use it immediately or store it in a jar for the future.
- Incredibly versatile. While I most often use this for huevos rancheros, I’ll share a few more ideas to make the most of any leftover sauce below.
After years of cooking Mexican recipes (aka my favorite cuisine!), I’ve realized that sauces are what make or break each dish. Especially for two of my favorite brunch dishes—chilaquiles and huevos rancheros! My version of chilaquiles is made with a roasted salsa verde, and this huevos rancheros is made with a roasted ranchero sauce, for that deliciously smoky flavor.
Now, I can go on and on about how much I love this ranchero sauce, but I think you really need to make it at home to understand just how much better it is than anything store-bought. As I always say, fresh is best!
Ranchero Sauce Ingredients
- Roma tomatoes: Go for ripe, firm Roma tomatoes! They have fewer seeds and less water, which gives you a richer, more concentrated sauce.
- Jalapeño peppers: Jalapeños add a gentle heat without overpowering the sauce. If you want it extra spicy, you can swap in a serrano pepper or leave the seeds and membrane inside of the jalapeño pepper.
- White onion and garlic: They add a savory flavor that’s sweetened a bit when charred under the broiler.
- Dried herbs: Cumin and oregano (preferably Mexican oregano) are key to that classic ranchero flavor.
- Fresh cilantro: I love to stir this in at the end for a pop of freshness. It’s not a Mexican dish without extra cilantro!
Find the printable recipe with measurements below
How To Make Ranchero Sauce
Step one: Char the vegetables. Add the tomatoes, onion, jalapeño pepper, and garlic to a sheet pan (I like using a smaller ¼ sheet pan for this). Place it about 4 to 6 inches under the broiler and broil for 3 to 4 minutes, until everything starts to get lightly charred. Flip everything over with tongs, then broil for another 3 to 4 minutes. This is where all that smoky flavor comes from—don’t skip it! Tip: You can also do this on a comal if you prefer.
Step two: Peel and blend. Once the garlic is cool enough to handle, peel the skins off. Add all the charred veggies to a blender and blend until mostly smooth. It doesn’t have to be perfectly silky—a little texture is great here.
Step three: Simmer the sauce. Heat some oil in a skillet over medium heat, then carefully pour in the blended sauce (be careful as it might splatter a bit). Stir in the cumin, oregano, and salt, and let it simmer for about 5 minutes to deepen the flavor. If it looks a little thick, just add a splash of water until it’s the consistency you like.
Lastly: Finish and serve. Remove the sauce from the heat and stir in fresh cilantro right at the end. Give it a taste and adjust salt if needed, then it’s ready to go!
Storage Tip
The good news is that this sauce tastes even better as it sits! Transfer it to an airtight container and keep it in the fridge for 4 to 5 days. If you want to save some for later, you can freeze it too. Pour it into a freezer-safe container and freeze for up to 3 months. When you’re ready to use it, thaw it in the fridge overnight and stir it before reheating.
Frequently Asked Questions
My recipe as written below has very little heat. If you’d like a bit more heat, just leave the seeds and membrane in the jalapeño pepper. And if you really want it spicy, feel free to swap in a serrano pepper or add an extra jalapeño pepper.
Yes, and it’s actually even better the next day! The flavors have more time to meld together, making it richer and more balanced. So yum!
So many things! Spoon it over fried or scrambled eggs, drizzle it on tacos, use it in place of enchilada sauce, or serve it with grilled meats (I love this with carne asada!). It’s one of those sauces that instantly adds a rich, smoky flavor to anything.
More Mexican Sauces
- Chipotle sauce: So smoky and creamy!
- Lime crema: Perfect for a refreshing bite.
- And browse through my list of Mexican recipes to complete your dinner spread!
If you make this ranchero sauce recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.
Description
Video
Ingredients
- 4 Roma tomatoes
- ½ white onion, peeled and halved
- 1 to 2 jalapeño peppers, stemmed, halved and deseeded
- 2 garlic cloves, unpeeled
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano, preferably Mexican oregano
- ½ teaspoon kosher salt
- 2 tablespoons finely chopped fresh cilantro
Instructions
- Char the vegetables. Place the tomatoes, onion, jalapeño pepper, and garlic on a sheet pan (I'm using a ¼ sheet pan). Place 4 to 6 inches under the broiler in the oven, and broil for about 3 to 4 minutes, until lightly charred on one side. Use tongs to flip everything over and continue broiling for another 3 to 4 minutes. This step builds that signature smoky flavor. Alternatively, you could char the vegetables on a comal.
- Peel and blend. Remove the garlic from its skins. Add the tomatoes, onion, jalapeño pepper, and garlic to a blender. Blend until mostly smooth.
- Simmer the sauce. Heat the oil in a skillet over medium heat. Pour in the sauce (be careful as it may splatter). Stir in the cumin, oregano, and salt. Simmer gently for about 5 minutes, to deepen the flavor. If desired, you can add a bit of water for a thinner sauce.
- Finish and serve. Remove from the heat, and stir in fresh cilantro before serving.
Lisa’s Tips
- Storage tip: This sauce gets better as it sits, so make it a day in advance! It will stay good in the fridge for 4 to 5 days and up to 3 months in the freezer.
- I deseed my jalapeño peppers so that this sauce is mild. But if you prefer a spicier sauce, feel free to leave the seeds and membrane in the peppers.
Nutrition
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Behind The Scenes
When it comes to traditional recipes I do a lot of research online, to make sure my recipes stay as authentic as possible. So while I was researching this one, I found that many recipes online skipped important steps or added unnecessary ingredients. So I’ll cut to the chase—I don’t think you can have a good tasting ranchero sauce without charring the veggies. A simple saute-only version misses out on that smokiness that makes this rustic sauce so classic. And no, you don’t need a squeeze of lime. While I do love lime for brightening flavor, it doesn’t belong in every recipe, and this one has plenty of acid from the tomatoes. Enjoy it simply, as it was meant to be!
