Easy Ranchero Sauce
A quick and easy recipe for Ranchero Sauce, a tomato-based sauce infused with sauteed vegetables like jalapenos, onions, and fresh garlic.
Servings: 10
Calories: 31kcal
Ingredients
- 1 tablespoon olive oil
- ½ of a white onion, diced
- 3 jalapeños, stemmed, seeded, and diced
- 1 clove of garlic, minced
- 28 ounces whole crushed tomatoes, preferably San Marzanos
- ¾ cup unsalted chicken broth (or water)
- 1 ½ teaspoons Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon paprika
Instructions
- Add the oil to a medium-sized saucepan over medium-high heat. Stir in the onion and jalapeño and sauté for about 5 minutes, until softened. Add the garlic and sauté 1 minute more.
- Carefully pour in the crushed tomatoes. Stir in the chicken broth, salt, pepper, cumin, and paprika. Reduce the heat to medium and allow to simmer for 10 minutes, stirring occasionally.
- Optional: for a smoother sauce, transfer the contents of the saucepan to a blender or food processor. Remove the feed tube (to prevent a build-up of steam and pressure), cover with a dish towel, and process until smooth. Serve and enjoy.
Notes
Makes 2 cups. About 3 tablespoons per serving.
Nutrition
Calories: 31kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 463mg | Potassium: 168mg | Fiber: 1g | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 13mg | Calcium: 26mg | Iron: 1mg