This ranchero sauce recipe calls for fresh ingredients like tomatoes, jalapeño, and onions. Spicy and bright, delicious with Mexican and Tex-Mex dishes!
This ranchero sauce is zesty, tangy, tangy and fresh. It’s the main ingredient in my homemade huevos rancheros (recipe coming soon!), but this rich sauce is suitable for much more. Use it to make enchiladas or chilaquiles, or just scoop it up with tortilla chips!
What is Ranchero Sauce?
Ranchero sauce is a spicy tomato sauce that originated in northern Mexico.
It has the same ingredients as tomatoes, chilies and garlic with enchilada sauce and salsa roja, but these are some of its distinctive features
- It contains fresh hot chilies like jalapeños.
- It is always a cooked sauce, not a fresh salsa made from mixed or chopped raw ingredients.
I can’t call my recipe 100% authentic, but it has a bold, spicy flavor. I think you’ll love it on Mexican and Tex-Mex dishes!
Recipe ingredients
This ranchero sauce recipe calls for simple, fresh ingredients:
- Roma tomatoes – They form the fresh tomato base of the sauce.
- White onion and garlic – For savory depth of flavor.
- Jalapeno – It gives the sauce a spicy note. Use only half a pepper or omit the jalapeño if you are sensitive to spice. Removing the seeds and membranes from the jalapeños can also help control the heat.
- Chipotle pepper in adobo sauce – It gives the sauce a rich, smoky flavor.
- Dried oregano – Any variety will do, but I especially love Mexican oregano here.
- Vegetable broth – Make homemade vegetable stock or use store-bought. If necessary, add water and season the sauce with additional salt.
- Fresh coriander – It provides a fresh, aromatic taste and pretty green spots.
- Fresh lime juice – For brightness.
- Cane sugar – I often skip sugar when making ranchero sauce with peak-season summer tomatoes. But when I make this recipe outside of tomato season, my tomatoes are generally less sweet. Then I add a pinch of sugar to balance the spicy flavors.
- Avocado oil – You will use it to cook the vegetables. Olive oil or vegetable oil also work.
- And sea salt – So that all the flavors come into their own!
The full recipe with measurements is below.
How to Make Ranchero Sauce
My method for making ranchero sauce is easy!
Start by sautéing onions, tomatoes, jalapeño, chipotle, garlic, oregano, and salt. Cook in a small saucepan over medium-high heat until the tomatoes break down, about 10 minutes.
Next add the vegetable broth. Simmer for another minute and remove the pan from the heat.
Stir in coriander and lime juice.
Then mix the sauce. I like to use a hand blender for this step (I love this one from Vitamix) and blend the mixture in a large glass or deep bowl. If desired, puree it in a blender or pulse it in a food processor.
Finally, season to taste. Add the sugar if necessary to balance the sauce. Enjoy!
How to Use Ranchero Sauce
Wondering what to serve with ranchero sauce? You have options!
What is your favorite way to use homemade ranchero sauce? Let me know in the comments!
storage
Store ranchero sauce in an airtight container or jar in the refrigerator for up to a week.
It also freezes well for up to 3 months. Thaw in the refrigerator overnight before using.
Other popular sauces and salsas
If you love this ranchero sauce recipe, try one of these flavorful sauces or salsas next:
Ranchero sauce
Serves 4 until 6
This ranchero sauce recipe is easy to make with fresh ingredients like diced tomatoes, jalapeño peppers, and garlic. Spicy and bright, it tastes delicious with huevos rancheros and other Tex-Mex and Mexican dishes.
Prevent your screen from going dark
-
Heat the avocado oil in a small saucepan over medium heat. Add onion, tomatoes, jalapeño, chipotle, garlic, oregano, and salt and cook, stirring occasionally, for 10 minutes, or until tomatoes are soft and broken down.
-
Stir in broth and cook for 1 minute. Remove from heat and stir in coriander and lime juice.
-
Pour the sauce into a deep bowl or large glass. Use an immersion blender to blend the sauce until it is almost smooth but still has some consistency. Coriander spots should be visible. (Alternatively, you can use a stand mixer or food processor for this step.)
-
Try the sauce. If it’s spicy, add half a teaspoon of cane sugar to balance it out.
-
Allow the sauce to cool to room temperature, then store in an airtight container in the refrigerator for up to a week. For use in huevos rancheros, enchiladas, or other serving suggestions in the blog post above.
*If you are sensitive to spice, use only ½ jalapeño pepper and/or remove the seeds and membranes for a milder flavor.