Ranchero Sauce
A vibrant and easy-to-make Ranchero Sauce that is perfect for any meal, adding a burst of traditional Mexican flavors.
Ingredients
For the Sauce
- 1 tablespoon avocado oil Adds a mellow, nutty flavor.
- ½ medium white onion, diced
- 4 pieces roma tomatoes, chopped
- 1 piece jalapeño pepper, diced For heat; deseed for a milder sauce.
- 1 piece chipotle pepper from a can of chipotles in adobo sauce, chopped For smokiness.
- 2 cloves garlic, chopped
- ½ teaspoon dried oregano Earthy flavor.
- ½ teaspoon sea salt
- ½ cup vegetable broth To thin the sauce.
- ¼ cup fresh cilantro, chopped Adds freshness.
- 2 tablespoons fresh lime juice For acidity.
- ½ teaspoon cane sugar (optional) To balance acidity if needed.
Instructions
Preparation
- Heat the avocado oil in a small saucepan over medium heat.
- Add the diced onion, chopped tomatoes, diced jalapeño, chopped chipotle pepper, and garlic to the saucepan. Cook for about 10 minutes while stirring occasionally until tomatoes are softened.
- Stir in the vegetable broth and let it cook for an additional minute.
- Remove from heat and stir in chopped cilantro and lime juice.
- Transfer the sauce to a bowl and blend until nearly smooth but still has some texture.
- Taste and if necessary, add ½ teaspoon of cane sugar to balance sharp flavors.
- Let the sauce cool to room temperature and store in an airtight container in the fridge.
Notes
For a smokier flavor, consider roasting tomatoes and jalapeños before adding them to the saucepan. Can be stored in the fridge for up to a week or frozen in ice cube trays.