Homemade Ranchero Sauce
This easy spicy ranchero sauce cooks in less than 20 minutes and is the perfect addition to burritos, tacos, enchiladas, or any of your favorite Mexican dishes!
Equipment
Ingredients
- 1 tbsp vegetable oil
- ½ medium white onion chopped
- 1 jalapeno chopped
- 1 chipotle pepper in adobo chopped
- 4.5 oz canned diced green chiles
- 1 tsp minced garlic
- 28 oz canned diced tomatoes
- ½ cup low-sodium chicken broth (sub vegetable broth for vegetarian)
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tsp Mexican oregano
- 1 tsp chili powder
- ½ tsp ancho chile powder
- ½ tsp ground red cayenne pepper
- ½ tsp cumin
- 1 tsp garlic powder
- 2 tbsp lime juice
Instructions
- Heat vegetable oil in a medium saucepan over medium heat until shimmering, about 1-2 minutes.
- Add chopped onion, jalapeno, chipotle pepper, diced green chiles, and minced garlic to the saucepan. Cook until softened, about 5 minutes, stirring frequently.
- Add the remaining ingredients and stir to combine. Increase heat to medium-high and bring to a gentle boil.
- Once the sauce is boiling, stir well and turn heat to medium-low. Simmer for 5 minutes.
- Transfer sauce to a blender and blend until smooth, about 30 seconds.
- Use ranchero sauce in your favorite Mexican dishes, like our Chicken Burritos Ranchero, or store for later use.
Notes
Blending: You may want to hold a kitchen towel (that you don't mind getting dirty) over the blender lid when blending the sauce. The steam from the hot liquid in the blender may make the lid pop off. We've never had an issue with the whole lid coming off, but some sauce definitely finds its way through the crevices where the center part of the lid unscrews. The kitchen towel will protect you from any hot splatter that might occur.
Uses: Check out our Chicken Burritos Ranchero and Spicy Sweet Potato Black Bean Enchiladas for some delicious recipes that use this sauce. You can also put ranchero sauce on tacos or nachos, or use it in a quesadilla or burrito bowl.
Storing ranchero sauce: Homemade ranchero sauce will last for about 3 months if stored in the freezer, or up to 5 days in the refrigerator. Make sure you let the sauce cool completely before packaging and storing.
Nutrition
Calories: 77kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 617mg | Potassium: 415mg | Fiber: 3g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 30mg | Calcium: 76mg | Iron: 3mg