Ranchero Sauce
This flavorful sauce goes well on everything from fried potatoes to tacos to barbecue to fried eggs.
Ingredients
- 4 medium tomatoes (chopped)
- 1 jalapeño pepper (stemmed and finely chopped)
- 2 cloves garlic (crushed)
- 1 medium onion (diced)
- ½ tsp Mexican oregano
- ¼ tsp chile powder (pure)
- ¼ tsp salt
- ½ cup water
Instructions
- Prep the vegetables, and add to a medium saucepan.
- Add the other ingredients and cook over medium heat, stirring occasionally, until the tomatoes and onions are cooked, approximately 10-15 minutes.
- Blend half the sauce in a blender or food processor, or carefully use a stick mixer to blend half the sauce.
- Transfer to a bowl and refrigerate. Serve cold.
Notes
This will keep for ten days in the refrigerator. Adjust the amount of jalapeño to suit your heat level.
If you can, use a pure chile powder such as guajillo or pasilla, as opposed to regular chili powder, which contains other ingredients beside ground dried chiles.
