Ranchero Sauce Recipe

🧂 Ingredients

• ½ medium white onion

  diced
• 4 roma tomatoes

  chopped
• 1 jalapeño pepper

  finely diced*
• 1 chipotle pepper from a can of chipotles in adobo sauce

  chopped
• 2 garlic cloves

  minced
• ½ teaspoon sea salt
• ½ teaspoon dried oregano
• 1 tablespoon avocado oil
• ½ cup vegetable broth
• ¼ cup fresh cilantro

  chopped
• 2 tablespoons fresh lime juice
• ½ teaspoon cane sugar

  optional

Instructions

• 1 In a small saucepan, warm the avocado oil over medium heat. Add the diced onion,
  chopped tomatoes, jalapeño, chipotle pepper, garlic, dried oregano, and sea
  salt. Stir occasionally, allowing the ingredients to soften and meld together as
  they cook. Let them simmer for about 10 minutes, or until the tomatoes break
  down and release their juices, forming a rich base for the sauce.
• 2 Pour in the vegetable broth, stir well, and let it simmer for an additional
  minute before removing the saucepan from the heat. Stir in the fresh cilantro
  and lime juice, letting their bright flavors infuse into the mixture.
• 3 Transfer the sauce to a deep bowl or a large jar. Using an immersion blender,
  carefully blend until the consistency is mostly smooth but still has some
  texture. Tiny flecks of cilantro should remain visible. If using a traditional
  blender or food processor, pulse a few times to achieve the same effect.
• 4 Taste the sauce and assess its balance. If the flavors are too sharp, mix in ½
  teaspoon of cane sugar to mellow the acidity.
• 5 Let the sauce cool completely to room temperature before transferring it to an
  airtight container. Store in the refrigerator for up to one week. This vibrant
  and smoky ranchero sauce is perfect for huevos rancheros, enchiladas, or as a
  flavorful addition to any Mexican-inspired dish.

Nutrition Info