Homemade Ranchero Sauce
Servings 4 cups
- 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