Ranchero Sauce
You love this Ranchero Sauce to serve as a dipping sauce or to top Huevos Rancheros. Perfect blend of ingredients for a sauce everyone will love.
Servings: 2 cups
Calories: 165kcal
Ingredients
- 4 large tomatoes chopped
- 1 jalapeño seeded and diced
- 1 white onion chopped
- 2 teaspoons Minced Garlic
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
Instructions
- Heat oil in a large skillet over medium heat. Add onion and jalapeño, cook until softened, about 5 minutes.
- Add garlic, cook for 1 minute more.
- Add tomatoes, chili powder, cumin, oregano, salt, pepper, and chicken broth. Bring to a simmer.
- Reduce heat to low and simmer for 15 minutes until tomatoes break down and sauce thickens.
- Use an immersion blender to puree until smooth, or carefully transfer to a blender.
- Then the sauce is ready to serve and enjoy!
Notes
Use ripe tomatoes for the best flavor.
For a thicker sauce, simmer longer. For thinner, add more broth.
Jalapeños can vary a lot in spice level, so if you want extra heat, leave the seeds in. The sauce will keep for a week as long as it's refrigerated in an airtight container.
Nutrition
Calories: 165kcal | Carbohydrates: 20g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1357mg | Potassium: 847mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2497IU | Vitamin C: 40mg | Calcium: 75mg | Iron: 2mg
