Ranchero Sauce
Drizzle this endlessly versatile sauce over eggs, slather it on your favorite burrito, or enjoy it as a dip with chips.
Makesmakes 2 cups
Prep5 minutes
Cook10 minutes to 13 minutes
Ranchero sauce contains only seven ingredients (all of which are available at any grocery store) so it’s super easy to throw together at a moment’s notice. A fresh tomato-based sauce, the name is a nod to ranchers who would make it quickly over a wood fire to add to their meals.
There are many versions that exist, which vary depending on the peppers used or the ingredients omitted (such as garlic). Once you learn how to make it, you can play with it by swapping in other fresh peppers (here’s a handy guide to the spiciest ones!) or tomato varieties.
Key Ingredients in Ranchero Sauce
- Tomatoes: This recipe calls for roma tomatoes, but you can certainly use any other tomatoes you have. Keep in mind that you want ripe tomatoes, and if you choose a color variety outside of red, the final color of the sauce might not be as vibrant.
- Peppers: Whether you use jalapeño or serrano, make sure the skin is shiny and smooth. If the pepper has any hints of red, it may be a spicier one.
How to Make Ranchero Sauce
- Char your ingredients. In a hot skillet or large comal, char the jalapeño pepper, serrano pepper, tomatoes, garlic, and onion. Flip each every couple minutes until they’re charred all over.
- Blend the charred veggies. Toss everything into a blender or food processor, and pulse until you get a chunky sauce.
- Finish the ranchero sauce. Transfer to a bowl and add finely chopped cilantro and salt as needed.
What to Serve with Ranchero Sauce
Ranchero sauce is endlessly versatile. Here are some ideas for how to use it up.
- Over eggs like huevos rancheros or scrambled eggs
- As a dip for homemade tortilla chips along with cucumbers and limes
- As a condiment in your favorite chicken burrito
Ranchero Sauce Recipe
Drizzle this endlessly versatile sauce over eggs, slather it on your favorite burrito, or enjoy it as a dip with chips.
Prep time 5 minutes
Cook time 10 minutes to 13 minutes
Makes makes 2 cups
Nutritional Info
Ingredients
- 1
medium jalapeño pepper
- 1/2
medium serrano pepper
- 1 pound
roma tomatoes (4 to 5)
- 1
unpeeled clove garlic
- 1/4
medium white onion
- 2
sprigs fresh cilantro
Kosher salt
Instructions
Heat a large cast iron comal or skillet, or other heavy-bottomed skillet over medium-high heat until hot. Meanwhile, trim and halve 1 medium jalapeño pepper lengthwise. Remove the seeds from the jalapeño and 1/2 medium serrano pepper.
Add the jalapeño, serrano, 1 pound roma tomatoes, 1 unpeeled garlic clove, and 1/4 medium peeled white onion to the skillet. Cook, flipping or rotating everything every 2 minutes, until charred in spots all over, about 8 minutes total.
Peel the garlic and place in a blender or food processor fitted with the blade attachment. Add the tomatoes, onion, and peppers. Pulse several times until you get a chunky consistency. Transfer to a bowl.
Finely chop the leaves and tender stems from 2 fresh cilantro sprigs (about 1 tablespoon), add to the sauce, and stir to combine. Taste and season with kosher salt as needed.
Recipe Notes
Storage: The sauce can be refrigerated in an airtight container for up to 1 week.