Ranchero Sauce
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Author Notes: I love to make big batches of this sauce - it's quick and easy, and versatile - we use it on loads of things, huevos rancheros (obviously) but also as an enchilada sauce, over rice and beans and veggies, stirred in to queso, just as a dip, you name it! It's very forgiving, sometimes I use a combo of whole tomatoes and sauce, sometimes I throw in some roasted fresh peppers or tomatoes (if the garden has any) and the dry peppers vary according to what I have and how hot I want it (but I do always include something smoky). This version has a little kick and a big handful of fresh oregano because our oregano bed has gone bananas this spring ... - aargersi - aargersi
Food52 Review: This was really delicious! I was able to only find one Guajillo, so I adjusted the recipe accordingly for a smaller batch. It really was good and easy to assemble. I also gave my friend from El Salvador the leftovers and he loved it! His quote: "Very authentic taste and almost as good as my mother's!" - TiggyBee - A&M
Serves many
- 2 tablespoons olive oil
- 1 medium yellow onion - peeled and chopped
- 4 large cloves garlic - chopped
- 2 guajillo chilis - seeded and chopped
- 5 smoked cherry peppers - seeded and chopped
- 1 28 oz can San Marzano tomatoes
- 1/2 cup chicken stock
- 1 teaspoon cumin
- 1 large loose handful fresh oregano leaves (or a couple TBS dried if you can't get fresh)
- salt and pepper to taste
- Saute the onion with a pinch of salt over medium heat until it starts to sweat, then add the garlic and chilis and saute a few more minutes until everything is a little soft.
- Add the tomatoes (with their juice), broth and cumin and simmer for 9-10 minutes until the chilis are very soft (also add the oregano if using dried).
- Turn off the heat and add the oregano (if using fresh). Use an immersion blender or transfer to a regular blender and mix the sauce - it is not going to be silky smooth but rather maintain a bit of texture. Taste and adjust salt and pepper. That's it! Done!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Condiment
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over 2 years ago TiggyBee
This was a brilliant Ranchero Sauce....I can't wait to give some to my gardener on Tuesday, I just know he'll love it too!
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Thanks so much for the nice comments and the nice review! I need to make a batch - am out at the moment ... I use it a LOT!
over 2 years ago fraîchement
whoa my, i am going to have to try this.
about 3 years ago monkeymom
I was just thinking about this sauce and that meatloaf with those eggs just a couple of days ago! I am happy for the reminder to make this. Where do you usually find your smoked peppers?
about 3 years ago aargersi
Abbie is a trusted source on General Cooking.
Morning MM!! We have loads of dried and fresh peppers at our stores here ... but I ordered the smoked cherry peppers from World Spice Merchants ... those people are dangerous! (thanks A&M :-) I love them and will re-order as soon as I run out but you could definitly use an ancho if you want, they are easier to get a hold of I think.
about 3 years ago dymnyno
It was an endless winter here too. I hope that frost danger is past...last year I "melted" about 30 tomato plants!
about 3 years ago dymnyno
This sounds delicious!!! Abby. I don't know whether you grow your own tomatoes, but if you do this summer can some using my posted Tomato Tomatoe sauce...it will the perfect base for this sauce. I am planting my tomatoes on Friday...yipeeee! The planting of tomatoes and budbreak in the vineyard...Spring is finally here (I hope)
about 3 years ago aargersi
Abbie is a trusted source on General Cooking.
Good Morning Mary! I DO grow tomatoes, so I will be looking forward to trying that recipe. We had such a cold winter and my garden is way behind, hoping to get the rest in this weekend. I am a freak for all things tomato ... you need to make a trip to A-Town this summer!