Homemade Ranchero Sauce
Servings 4 cups
Calories 190kcal
Ingredients
- 1 medium sweet onion diced
- 3 dried Guajillo peppers soaked in hot water, seeded and diced
- 1 serrano pepper chopped
- 1 medium jalapeno pepper chopped
- 3 clove garlic minced
- 1 Tbsp vegetable oil
- 1 28 oz can pureed tomatoes
- 1 16 oz can fire roasted tomatoes or diced tomatoes and green chilies
- 1 16 oz chicken stock or chicken broth
- 3 Tbsp chopped cilantro
- 1 Tbsp cumin
- 1 Tbsp dark chili powder
- 1 1/2 tsp seasoned salt [more or less to taste]
- 1 tsp ancho chili powder or smoked paprika
- 1 tsp Mexican oregano
- 1/2 tsp black pepper
- 1 lime juiced
Instructions
- Before you begin, place the guajillo peppers in a shallow dish and cover with hot water. Sit for 15-20 minutes then seed and chop.
- In a large skillet over medium high heat, sauté the diced onion and peppers in a couple of drizzles of vegetable oil. Season lightly with seasoned salt and black pepper.
- Sauté for 2-3 minutes until softened and beginning to brown then add the minced garlic. Sauté for 1 minute.
- To the skillet add the pureed tomatoes, diced tomatoes and chiles, chicken stock, cilantro, cumin, chili powder, seasoned salt, ancho chili powder or paprika and black pepper. Lower the temperature and continue to simmer, gently bubbling, uncovered for 40-45 minutes to reduce and thicken. Stir periodically.
- After reducing, add the juice of 1 lime. Ladle the mixture into a stand blender or use an immersion blender. Pulse to blend until smooth.
- Cool and freeze or serve over huevos rancheros, homemade enchiladas or as a taco sauce.
Nutrition
Serving: 1cup | Calories: 190kcal | Carbohydrates: 33g | Protein: 3g | Fat: 2.5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1783mg | Potassium: 521mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1645IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 2mg