Mmmm Good Ranchero Sauce Recipes

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AUTHENTIC HOMEMADE RANCHERO SAUCE RECIPE



Authentic Homemade Ranchero Sauce Recipe image

This is the best ranchero sauce recipe I have ever tasted, with a base of diced tomato, jalapeno and onion, seasoned with a mixture of chili powders and seasonings. Perfect on huevos rancheros or any Mexican or Tex Mex dish.

Provided by Mike Hultquist

Categories     Main Course     Salsa     sauce

Time 30m

Number Of Ingredients 15

1 tablespoon olive oil
1 medium yellow onion (chopped)
2 jalapeno peppers (chopped)
4 cloves garlic (chopped)
16 ounce can diced tomatoes
1 cup chicken broth
¼ cup chopped cilantro (or more as desired)
1 tablespoon ancho powder
1 tablespoon guajillo powder
1 tablespoon chipotle powder
1 teaspoon cayenne
1 teaspoon Mexican oregano
1 teaspoon cumin
Salt and pepper to taste
Juice from 1 lime (optional)

Steps:

  • Heat a large pan to medium-high heat and add the olive oil.
  • Cook the onions and peppers down about 5 minutes to soften.
  • Add the garlic and cook another minute, stirring a bit.
  • Add the tomato and chicken broth. Stir.
  • Stir in the cilantro and seasonings.
  • Bring to a quick boil then reduce the heat and simmer for 20-25 minutes to let the flavors develop. The sauce will thicken up for you.
  • Transfer the mixture to a blender or food processor and pour in the lime juice. I used my stick blender.
  • Process until nice and smooth.
  • Use immediately or store in the refrigerator in a covered glass container.

Nutrition Facts : Calories 28 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, Sodium 80 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

THE BEST RANCHERO SAUCE RECIPE



The Best Ranchero Sauce Recipe image

The Best Ranchero Sauce Recipe Ever - Looking for the ultimate ranchero sauce recipe? You found it! Creamy, robust, and a hint spicy. This sauce makes every dish taste better!

Provided by Sommer Collier

Categories     Condiment

Time 17m

Number Of Ingredients 11

1 tablespoon olive oil
2 shallots, (peeled and chopped)
2 cloves garlic, (minced)
15 ounces tomato sauce ((1 can))
12 ounces roasted piquillo peppers (or roasted red peppers (1 jar))
4.5 ounces chopped green chiles ((1 can))
1 cup chicken stock
1 tablespoon ground cumin
1 tablespoon brown sugar
1/4 teaspoon liquid smoke
1/2 cup heavy cream

Steps:

  • Place a saute pan over medium heat and add the oil and shallots. Sauté the shallots for 2 minutes. Then add the garlic and sauté another 1-2 minutes.
  • Drain the piquillo peppers. Add all remaining ingredients to the saute pan, except for the heavy cream. Simmer the ranchero sauce for 10 minutes. Remove from heat.
  • Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.

Nutrition Facts : ServingSize 0.5 cup, Calories 332 kcal, Carbohydrate 31 g, Protein 5 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 1333 mg, Fiber 4 g, Sugar 16 g

RANCHERO SAUCE



Ranchero Sauce image

This is served hot. It is great as a salsa or served over grilled chicken.

Provided by Andrea

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 8

Number Of Ingredients 7

1 slice bacon
½ onion, chopped
1 (14.5 ounce) can whole peeled tomatoes, drained and chopped
¼ (6.5 ounce) can tomato sauce
¼ cup chopped fresh cilantro, or to taste
½ jalapeno pepper, chopped, or to taste
salt and ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned, about 5 minutes. Cook and stir onion in the bacon grease until onion is transparent, 5 to 10 minutes. Remove bacon from skillet and drain on a paper towel-lined plate; crumble.
  • Stir chopped tomatoes, tomato sauce, cilantro, jalapeno pepper, salt, pepper, and crumbled bacon into onion; bring to a simmer and cook until flavors blend, about 15 minutes.

Nutrition Facts : Calories 19.4 calories, Carbohydrate 3.1 g, Cholesterol 1.2 mg, Fat 0.6 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 129.7 mg, Sugar 1.8 g

RANCHERO SAUCE



Ranchero Sauce image

An easy Ranchero Sauce recipe

Provided by Linda Archer

Categories     Sauce     Onion     Tomato     Low Carb     Quick & Easy     Bell Pepper     Bon Appétit     Florida

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 jalapeño pepper, chopped
1 large garlic clove, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 cups canned chicken broth
1 8-ounce can tomato sauce
1/4 cup chopped fresh cilantro

Steps:

  • Melt butter in heavy large skillet over medium heat. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes. Mix in cilantro.

RANCHERO SAUCE



Ranchero Sauce image

Provided by Food Network

Categories     condiment

Time 1h25m

Yield 12 cups

Number Of Ingredients 17

1 green bell pepper
1 red bell pepper
1 poblano pepper
1 dried guajillo chile
1 dried pasilla chile
3 tablespoons olive oil or vegetable oil
3 medium Spanish onions, coarsely chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon dried thyme
1 teaspoon ground black pepper
1 tablespoon kosher salt
6 to 8 garlic cloves, sliced
Two 28-ounce cans chopped tomatoes
Two 6-ounce cans chopped green chiles
1 tablespoon sugar

Steps:

  • On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
  • In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
  • In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
  • Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.

BIG-BATCH RANCHERO SAUCE



Big-Batch Ranchero Sauce image

There is no other aroma coming from the kitchen - not truffle, not freshly peeled orange, not a chocolate cake baking - that will stop you in your tracks and make you inhale as deeply as this ranchero sauce simmering away. Here's a large batch to use in many ways: Poach eggs in it for brunch, simmer shrimp in it for taco filling, or spoon it over shredded chicken with avocado slices inside a flour tortilla for lunch for the kiddos. Put it in tightly sealed Mason jars and bring it to friends as a host gift.

Provided by Gabrielle Hamilton

Categories     condiments, sauces and gravies

Time 1h15m

Yield 3 quarts (a ton; that's the point)

Number Of Ingredients 7

6 1/2 pounds/about 100 ounces canned whole, peeled plum tomatoes and their juices (or one restaurant-style No. 10 can)
1 bunch cilantro, leaves and stems washed and roughly chopped
1 cup peeled garlic cloves
4 serrano chiles, stems and seeds removed then roughly chopped
2 guajillo chiles, stems detached
1 tablespoon achiote paste
Kosher salt, to taste

Steps:

  • Combine everything in a large pot or rondeau, and simmer over gentle heat for 1 hour, stirring occasionally to prevent any scorching on the bottom. Add a little water if it becomes any thicker than ketchup. Allow to cool before puréeing.
  • Working in a blender in batches, purée until smooth. Check the salt seasoning. Let cool.
  • Transfer to quart or pint containers, and stock your freezer, or put the sauce in something more attractive - rubber-sealed jars with hinged lids? - to make gifts of the stuff. Ranchero sauce keeps well in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year. (It may separate a little, in which case you can simply reheat and give a new buzz in a blender to reunify.)

SAUCE RANCHEROS



Sauce Rancheros image

This recipe is based on a Mexican classic. Make it as mild or as spicy as you like.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 6

1 can whole tomatoes with juice
1 chopped jalapeno chile, (seeds and ribs removed for less heat)
1 small onion, chopped
2 garlic cloves
1 tablespoon canola oil
Coarse salt and ground pepper

Steps:

  • In a blender, puree tomatoes with juice, jalapeno, onion, and garlic.
  • In a medium saucepan, heat oil over medium heat. Add puree; cook, stirring frequently, until slightly thickened, about 5 minutes. Season with salt and pepper.

MARY'S MEXICAN RANCHERO SALSA



Mary's Mexican Ranchero Salsa image

This is my favorite salsa. I got the recipe from my mother who has been making it since she was a young girl living with her grandparents on their ranch in Mexico. You can adjust the hotness according to your preference. Serve it over scrambled eggs or on anything you like.

Provided by Mama Rivas aka Pablo's Hottie

Time 30m

Yield 6

Number Of Ingredients 6

3 tablespoons corn oil
3 medium ripe tomatoes
5 medium jalapeno peppers, stemmed
1 medium onion, diced
1 cup water
salt to taste

Steps:

  • Heat a medium skillet over medium heat. Add oil to the hot skillet and place whole tomatoes and jalapenos in the pan. Cook, turning every 2 minutes, until all sides are scalded. Remove from the heat.
  • Transfer tomatoes and jalapenos carefully to a blender and process until pureed.
  • Cook and stir onion in the same skillet over medium heat until translucent, about 5 minutes. Add tomato-jalapeno puree and pour in water; bring to a simmer. Simmer until thickened, about 5 minutes. Season with salt and serve warm.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 4.8 g, Fat 7.1 g, Fiber 1.4 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 5.1 mg, Sugar 2.8 g

MMMM GOOD RANCHERO SAUCE



Mmmm Good Ranchero Sauce image

Smooth sauce perfect for enchiladas, chile rellenos and burritos. Not too hot - nice warmth! Try grinding cumin seed - use a mortar & pestle (good for a lot of other things). I use ground New Mexico chile from Latin market (not chili powder mix with other seasoning in it). Makes a big batch which freezes well - if you can make a day ahead of time, the flavors meld & are even better! Skip blender step if you prefer chunky sauce. I love this with frsh chile rellenos especially but we enjoy it waaay better than canned for enchiladas & burrritos.

Provided by Busters friend

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon peanut oil
1 onion, minced
2 garlic cloves, minced
1 teaspoon fresh ground cumin
1 tablespoon oregano
1/2 cup mild chili powder
2 jalapeno peppers, seeded & minced
4 cups low-sodium tomato juice
28 ounces tomatoes, diced canned & their juice
14 ounces water

Steps:

  • Saute onion, garlic, cumin, jalapeno mince & oregano in oil over medium heat until onion translucent - do not brown garlic, turn down heat if necessary.
  • Add ground chile and saute 2-3 minutes - will begin to smell chiles, but no burning!
  • Add 4 cups tomato juice and simmer 10 minutes. Procede to next step sooner than 10 minutes if juice thickens.
  • Add diced tomatoes & their juice & 1/2 can water (rinses out can).
  • Simmer on low 30 minutes.
  • Cool to room temp then run through blender.
  • Use in your favorite recipe - Enjoy!

Nutrition Facts : Calories 123.8, Fat 4.5, SaturatedFat 0.8, Sodium 225.3, Carbohydrate 20.9, Fiber 6.9, Sugar 11.3, Protein 3.8

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