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Ranchero Sauce
Try this easy, flavorful Ranchero Sauce recipe, perfect for spicing up your favorite Mexican dishes. Made with just 5 ingredients, it's versatile and adaptable.
Course
Dip and Sauces
Cuisine
Mexican
Keyword
jalapeño pepper, tomato
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
68
kcal
Author
Corrie
Ingredients
4
large ripe tomatoes
chopped
2
chili peppers
jalapeños or serranos, chopped
1
medium onion
diced
3
cloves
garlic
minced
1
teaspoon
ground cumin
Instructions
. In a large saucepan, heat 2 tablespoons of oil over medium heat.
Add the onion and cook until translucent, about 5 minutes.
Add the garlic and cook for an additional 1 minute.
Stir in the tomatoes, chili peppers, and cumin, and bring to a simmer.
Cook for 20-25 minutes, stirring occasionally, until the sauce thickens.
Taste and adjust seasoning with salt and pepper, as needed.
Optional: blend the sauce for a smoother texture.
Notes
For a smoother sauce, blend or use an immersion blender after cooking.
Adjust the heat by using more or fewer chili peppers or their seeds.
Store leftover sauce in an airtight container in the fridge for up to a week.
Make a big batch and freeze it in portions for easy meal planning.
Feel free to add other spices, like oregano or smoked paprika, for extra flavor.
Nutrition
Calories:
68
kcal
|
Carbohydrates:
15
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.3
g
|
Sodium:
10
mg
|
Potassium:
251
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
293
IU
|
Vitamin C:
11
mg
|
Calcium:
61
mg
|
Iron:
2
mg