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Ranchero sauce recipe.
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Ranchero Sauce (Easy & Authentic)

Ranchero sauce is a classic Mexican tomato-based sauce that's savory, bold, and a hint spicy. I always use this for huevos rancheros, but don't forget that it's also very versatile. Watch how I make it step-by-step in the video below!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: sauce
Cuisine: Mexican
Keyword: Mexican sauces, Ranchero sauce, Ranchero sauce recipe, salsa ranchera
Author: Lisa Bryan

Equipment

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
US - Metric

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.

Video

Notes

  • 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

Calories: 210kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1181mg | Potassium: 762mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2302IU | Vitamin C: 57mg | Calcium: 77mg | Iron: 2mg