Ranchero Sauce

Total Time
10 mins
10 mins

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

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  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.