I made this ranchero sauce for my Huevos Rancheros and was left with a couple of cups of the sauce and decided to see what else I could use this for. WOW…I couldn’t believe how versatile this was and how many dishes I was able to create and enjoy with it. Try my Mini Shrimp Tacos, the Rancheros Hamburger or my Rancheros Shrimp and Vegetables.
Get creative because I can see this becoming a permanent part of your condiment choices. Whip up a batch and enjoy.
To get started, pull all your ingredients together. Add the olive oil to a large dutch oven then add the chopped onion and jalapeno and saute until soft – about two minutes. Add the garlic and stir into the mixture. Let cook for about one minute.
Add the diced tomatoes, bell peppers, chicken broth and all the seasonings including the liquid smoke. Stir everything together and bring to a rapid simmer. Lower the heat and cook for about 15 minutes. Taste and add salt and pepper to taste.
Add the mixture to a blender and blend until smooth. Be careful. The ingredients will still be hot so keep a towel over the top and hold in place to prevent it overflowing.
Alternatively, you can use an immersion blender right in the pot. Use the tool you have.
If you used the blender, return the mixture back to the pot.
Add 1/2 cup of the cream to the pot. Taste. If it is too spicy for you, add up to another 1/2 cup of cream to mellow out the sauce. As always, taste again and adjust the seasoning.
This will make about 3 1/2 cups and will keep in the refrigerator covered for several days.
If you like spicy food, be sure to try some of my other favorite recipes with a kick:
Rancheros Sauce
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Tbsp. Olive oil
- 1 Medium yellow onion chopped
- 1 Jalapeno pepper seeds and veins removed chopped
- 4 Cloves Garlic chopped
- 14.5 Oz. Can diced tomatoes
- 12 Oz. Roasted bell peppers drained and chopped
- 1 Cup Chicken broth
- 1 Tsp. Guajillo powder
- 1 Tsp. Chipotle powder
- 1 Tsp. Mexican oregano regular oregano is fine
- 1 Tsp. Cumin
- 2 Tbsp. Brown sugar
- ¼ Tsp. Liquid Smoke
- 1/2 – 1 Cup Heavy cream
- Salt and pepper to taste
Instructions
- Make the Ranchero sauce. Add the olive oil to a stockpot. When heated, add the onion and jalapeno pepper and sauté until vegetables are soft – about 2 minutes. Add the garlic and stir into the mixture for about one minute.
- Add the diced tomatoes and bell peppers, chicken broth and all the seasonings including the liquid smoke. Stir everything together and bring to a rapid simmer. Lower the heat and cook for about 15 minutes. Taste and add salt and pepper to taste.
- Add the mixture to a blender and blend until smooth. Add back to the pot and add the cream. Start with 1/2 cup of the cream. Taste. If it is too hot for your palette, add up to another 1/2 cup until the spice level is right for you. Stir until warm. Taste again and add more salt and pepper if needed.
- This makes about 3 1/2 cups and will keep in the refrigerator for days.
