Ranchero sauce is one of the most versatile and easiest to cook Mexican sauces. By cooking it yourself, not only you are 100% sure of the quality of ingredients used, but you can also regulate the “spiciness level” to your taste! Enjoy my quick video guide on how to prepare the Ranchero sauce and the text recipe version below. Let me know what do you think and which version is your favourite 😉
Preparation time: 15 min
Cooking time: 15 min
Per: 4 servings
Nutrition per serving:
– 108 kCal
– Fats – 7.5g
– Carbohydrate – 10.5g
– Proteins – 2.1 g
- 3 cups of chopped in small dice tomatoes Concasse*
- 2 cloves of garlic puree
- 1 green chili, such as serranos or jalapenos
- 1 tbsp dried oregano
- 1/2 tsp ground dry chili (up to your taste, depending on how spicy you want it to be)
- 1/4 cup of chopped (small dice or Brunoise) onion
- 2 tbsp of olive oil
- Salt to your taste
- Pepper to your taste
*Tomatoes Concasse are referred to peeled tomatoes. See how to do it in a video here.
Equipment & tools:
- Chef’s knife
- Cutting board
- Large Sauté Pan
- Prepare tomatoes Concasse as in the video. Blanch them briefly in boiling water, just to unable the skin to peel off easily. Make sure not to overcook. Immediately place blenched tomatoes in ice water and peel off all the skin.
- Dice the tomatoes in small dice.
- Puree the garlic with your chef knife and a help of a little salt.
- Dice the onions in small or Brunoise dice (depending on how you like your onions).
- Dice your green chili in Brunoise cut (use disposable gloves).
- Take a large mixing bowl. Add there diced tomatoes, onions, garlic, oregano, chili, chili powder, olive oil, salt and pepper and mix everything up. *You might want to leave everything in a bowl for a while to unable all the ingredients to mix up better. If you choose to do it, leave the bowl in the fridge over night.
- Preheat the large Sauté Pan. Place all mixed ingredients inside and saute for app. 10-15 min.
- Season the sauce additionally if necessary. Taste!
- You can now use the sauce hot, or you can chill it down, refrigerate and use cold, or you can also blend it after chilling and refrigerate. It’s all about how you like it! I encourage you to try all variations and chose the one that you prefer.
Enjoy your hot Mexican Ranchero sauce!