Ranchero Sauce lands a tomato and pepper packed punch of flavor. Drizzle this vibrant sauce over your favorite Mexican or Tex Mex dish.
- 1 tbsp olive oil
- 1/2 large white onion diced
- 1 lb plum tomatoes chopped
- 2 garlic cloves minced
- 1 jalapeno diced
- 1 chipotle pepper in adobo sauce chopped
- 1/4 tsp salt
- 1 tbsp ancho chile powder
- 1/2 tsp cumin
- 1/2 tsp cayenne powder
- 1/2 tsp dried Mexican oregano
- 1/2 cup chicken stock or water
- 1/4 cup chopped cilantro
- 1 lime 2 tbsp juice
Heat the oil in a medium skillet over medium-high heat. Add onions, tomatoes, garlic, jalapeno, chipotle pepper, salt, ancho, cumin, cayenne powders and Mexican oregano. Cook for 10 minutes, stirring occasionally, until onions soften and the mixture becomes thick and concentrated.
Add the chicken stock, stir to combine and cook for another minute. Remove from heat and stir in cilantro and lime juice.
Using an immersion blender or regular stand blender, carefully blend the mixture until it reaches the consistency you want. A few pulses for a slightly chunky sauce, or you can puree it until it's completely smooth.
Use immediately or store in covered container and refrigerate for 1 week.
Calories: 54kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 292mg | Potassium: 376mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1811IU | Vitamin C: 27mg | Calcium: 33mg | Iron: 1mg