Sauces and Dressings
Ranchero Sauce
Makes about 4 cups
Ranchero Sauce
Makes about 4 cups
This all-purpose Tex-Mex sauce is perfect for our Chiles Rellenos, but also pairs well with enchiladas and huevos rancheros!
Nutritional information per serving (based on ¼ cup serving):Calories 23 (12% from fat)
carb. 1g
pro. 1g
fat 2g
sat. fat 0g chol. 0mg
sod. 75mg
calc. 10mg
fiber 0g
carb. 1g
pro. 1g
fat 2g
sat. fat 0g chol. 0mg
sod. 75mg
calc. 10mg
fiber 0g
Ingredients
- 1 teaspoon vegetable oil
- 1 small onion, finely chopped
- 1 jalapeño, seeds removed and finely chopped
- 3 garlic cloves, finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon chili powder (we prefer ancho chili powder)
- ¼ teaspoon ground cumin
- 2 cans (14.5 ounces each) diced tomatoes, if fire-roasted diced tomatoes are available, substitute for maximum flavor!
Preparation
- Put the oil into a saucepan over medium heat. Once the oil is hot and shimmers across the pan add the chopped onion, jalapeño, garlic and spices and stir together to lightly sauté, about 5 to 7 minutes.
- Add the diced tomatoes and bring the mixture to a boil. Once boiling, reduce the heat to maintain a steady simmer for at least 30 minutes; flavors continue to develop the longer the sauce simmers.
- Blend sauce together with either a hand blender or regular blender before serving.
