Ranchero Sauce
This Ranchero Sauce is bursting with flavor! Perfect for tacos, enchiladas, or grilled veggies, it’s a must-try for any meal.
Servings: 4 servings
Ingredients
- 1 tablespoon avocado oil a healthy oil that adds nuttiness
- 1 medium white onion diced
- 4 pieces roma tomatoes chopped
- 1 piece jalapeño pepper diced
- 1 piece chipotle pepper from a can of chipotles in adobo sauce, chopped
- 2 cloves garlic chopped
- 1 teaspoon dried oregano a classic herb
- 1 teaspoon sea salt enhances flavors
- 1 cup vegetable broth use low-sodium if preferred
- 1/2 cup fresh cilantro chopped
- 2 tablespoons fresh lime juice adds zesty brightness
- 1 teaspoon cane sugar optional, balances acidity
Instructions
- In a large skillet, heat the avocado oil over medium heat. Add the diced onions and sauté until they are translucent and fragrant, about 5-7 minutes.
- Stir in the chopped garlic, jalapeño, and chipotle pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Add the chopped roma tomatoes, dried oregano, and sea salt to the pan. Stir well and let the mixture simmer for about 5 minutes, until the tomatoes begin to break down.
- Add the vegetable broth to the skillet, stirring to combine. Bring the sauce to a gentle simmer and let it cook for 10-15 minutes, allowing the flavors to deepen and the sauce to thicken slightly.
- Once the sauce has thickened, remove it from the heat. Stir in the chopped cilantro, fresh lime juice, and cane sugar if using. Taste and adjust seasoning as necessary.
Equipment
- Cutting Board
- Chef’s knife
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
Notes
- Store in the refrigerator for up to a week.
- Freeze for up to 3 months; thaw before reheating.
- For a creamier sauce, blend it to your desired consistency after cooking.