0 hours 20 mins
0 hours 45 mins
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
1. 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.
2. 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.
3. 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.
4. This makes about 3 1/2 cups and will keep in the refrigerator for days.
NOTE: I made this 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 is 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.