Easy and Authentic Ranchero Sauce Recipe
This easy and authentic Ranchero Sauce recipe features perfectly charred Roma tomatoes, onion, and jalapeños blended and simmered with cumin and oregano to create a smoky, flavorful sauce ideal for snacks or as a complement to Mexican dishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 1½ cups
- Category: Snacks
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Vegetables
- 4 Roma tomatoes
- ½ white onion, peeled and halved
- 1 to 2 jalapeño peppers, stemmed, halved, and deseeded
- 2 garlic cloves, unpeeled
Seasonings and Herbs
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano, preferably Mexican oregano
- ½ teaspoon kosher salt
- 2 tablespoons finely chopped fresh cilantro
Instructions
- Char the vegetables: Place the tomatoes, onion, jalapeño peppers, and garlic on a sheet pan about 4 to 6 inches under the broiler. Broil for 3 to 4 minutes until lightly charred, then flip with tongs and broil another 3 to 4 minutes. This step builds the signature smoky flavor. Alternatively, char the vegetables on a comal.
- Peel and blend: Remove the garlic cloves from their skins. Add the charred tomatoes, onion, jalapeño peppers, and garlic to a blender and blend until mostly smooth.
- Simmer the sauce: Heat extra-virgin olive oil in a skillet over medium heat. Carefully pour in the blended sauce (it may splatter). Stir in ground cumin, dried oregano, and kosher salt. Let the sauce simmer gently for about 5 minutes to deepen its flavor. Add a little water if you prefer a thinner consistency.
- Finish and serve: Remove the skillet from heat and stir in the freshly chopped cilantro. Serve immediately or refrigerate to develop flavors further.
Notes
- This ranchero sauce improves after sitting for a day. Make in advance for best flavor.
- Store in the refrigerator for 4 to 5 days or freeze for up to 3 months.
- Removing jalapeño seeds makes the sauce mild; keep seeds for more heat.
