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how to make Homemade Ranchero Sauce

Homemade Ranchero Sauce

Course Main Course
Cuisine Mexican
Keyword homemade-ranchero-sauce
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 cups
Calories 190kcal
Author Melissa Sperka


  • 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 tablespoon 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 broth
  • 3 tablespoon chopped cilantro
  • 1 tablespoon cumin
  • 1 tablespoon dark chili powder
  • 1 ½ teaspoon seasoned salt [more or less to taste]
  • 1 teaspoon ancho chili powder or smoked paprika
  • 1 teaspoon Mexican oregano
  • ½ teaspoon black pepper
  • 1 lime juiced


  • 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, saute the diced onion and peppers in a couple of drizzles of vegetable oil. Season lightly with seasoned salt and black pepper.
  • Saute for 2-3 minutes until softened and beginning to brown then add the minced garlic. Saute for 1 minute.
  • Add the remaining ingredients. 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 into a stand blender or use an immersion blender to blend until smooth.
  • Cool and freeze or serve over huevos rancheros, homemade enchiladas or as a taco sauce.


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