Ranchero Sauce

By • April 14, 2010 • 8 Comments



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 ... - aargersiaargersi

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!" - TiggyBeeA&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
  1. 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.
  2. 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).
  3. 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!
Jump to Comments (8)

Tags: spicy, Versatile

Comments (8) Questions (0)

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almost 4 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!

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almost 4 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!

Fraichement2

almost 4 years ago fraîchement

whoa my, i am going to have to try this.

Monkeys

over 4 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?

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over 4 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.

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over 4 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!

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over 4 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)

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over 4 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!