This Ranchero Sauce is seriously the best recipe of all versions you tried. Made with a mixture of spices like oregano, cumin, cayenne pepper and ready in 10 minutes. This is such a great and versatile sauce that the whole family will love it.
No matter what you prepare, for me this is legit friends.
I tell you the sauce is always the most amazing thing about any dish, because that is really what makes it even more delicious.
Why this is the most amazing Ranchero Sauce
All ingredients this recipe needs are pantry staples, coming together in an impressive result. You can never tell this was so fast in 10 minutes.
Versatile: serve this Ranchero Sauce with enchiladas, tacos, rice, potatoes and of course huevos ranchos.
Easy and foolproof with my step by step pictures. I’ll show you how you can get the most amazing result.
Vibrant flavors: diced tomatoes and roasted red peppers is what makes seriously the best flavors and texture.
The spices: oregano, cayenne pepper, cumin and smoked paprika give it such a great flavor.
What to serve this sauce with
- Vegetables (grilled corn, yum)
- Tortilla chips
- Rice (Taco Rice)
What you need for this Ranchero Sauce recipe
Equipment: you need a food processor or immersion blender.
- Diced tomatoes
- Roasted red paprika
- Olive oil
- Tomato paste
- Cayenne pepper
- Smoked paprika
- Coconut milk
How to make Ranchero Sauce
Before you start: I drained the diced tomatoes first because this give best flavor and texture. I remove as much of the liquid as I can. To do this I pour the canned tomatoes into a sieve with a bowl placed under it.
In a skillet heat olive oil. When it is hot, add garlic, onions, and roasted red peppers. Fry for around 2-3 minutes until lightly browned.
Transfer to the bowl of a food processor and give all the other ingredients like diced tomatoes, tomato paste, cumin, cayenne pepper, smoked paprika, jalapenos, coconut milk to it. Season with salt. Pulse a few times until you have a little rough texture or pulse longer for a silky and entirely smooth texture.
If you use an immersion blender: you start with frying the onion, garlic, and red peppers in the skillet, then add the remaining ingredients. Use the immersion blender and puree until you have your desired texture.
Ranchero Sauce will last for 1 week in the fridge and can easily be frozen for around 3 months.
Other great Tex Mex dishes to try
- 1 14 oz can diced tomatoes, drained
- 1 10 oz can roasted red pepper, drained
- 5 oz tomato paste
- 1 cup onions, roughly chopped
- 5 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup jalapenos
- 1/3 cup coconut milk
- salt to taste
- Drain the diced tomatoes over a sieve.
- In a skillet heat olive oil. When it is hot, add garlic, onions, and roasted red peppers. Fry for around 2-3 minutes until lightly browned.
- Transfer to the bowl of a food processor and give all the other ingredients like diced tomatoes, tomato paste, cumin, cayenne pepper, smoked paprika, jalapenos, coconut milk to it.
- Season with salt. Pulse a few times until you have a little rough texture or pulse longer for a silky and entirely smooth texture.
Nutrition Information:Yield: 10 Serving Size: 3 Tbsp
Amount Per Serving: Calories: 70Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 199mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 2g