Total Time
Prep 10 mins
Cook 10 mins

This is a great sauce for enchiladas, huevos rancheros, and tacos.

Ingredients Nutrition


  1. Blacken the peppers under the broiler or top of a gas stove.
  2. Place in a plastic baggie.
  3. Toast the cumin in a saucepan until it begins to smoke.
  4. Add the oil, onions and garlic.
  5. Sauté for 2 minutes.
  6. Add the rest of the ingredients, except for the peppers, and simmer over a low heat for 5 minutes, stirring occasionally.
  7. Remove the skins from the peppers, seed, and coarsely chop them.
  8. Add them to the saucepan.
  9. Cook another 5 minutes or so until the sauce thickens slightly.
  10. Pulse in a blender to desired consistency. Refrigerate for up to a month.
  11. Serve hot or room temperature.
Most Helpful

5 5

I made this tonight for dinner. Crisped up some corn tortillas, fried some eggs, layered it. Topped with cheese. A side of pinto beans. Voila! Better than our favorite mexican restaurant's huevos rancheros. The only change I made was added two good sized jalapenos instead of one, but that is obviously a personal preference. .

5 5

This worked real well with two people who cannot tolerate spicey food. It is a well-balanced blend of flavors that went very well with eggs, potatoes and beans. I did not include the jalapeno and sub'd white vinegar for red wine - didn't have any red wine. Am adding this to my file.

4 5

This was my first try at homemade ranchero sauce. Although it differs from what I have eaten at our favorite Tex-Mex eatery, in some ways its better! I made the recipe exactly as is, but somehow I forgot to put in the jalapeno. It turned out mild, and I like my stuff hot, so if you try this recipe, and like the heat in your sauces, don't forgot the jalapeno! We used it on our enchilada's. but it was also tasty simply with chips.