SaveThis ranchero sauce recipe makes a warm, rustic red sauce from broiled Roma tomatoes, onion, jalapeño and garlic. The charred vegetables are blended, then simmered briefly with cumin, oregano, a splash of broth, cilantro and lime. It takes about 30 minutes and makes about 2 1/2 cups. It’s the classic sauce for huevos rancheros, and it’s just as good spooned over tacos, burritos, grilled chicken or rice. Below you’ll find why the vegetables are charred, how to make it milder or hotter, a quick stovetop version, and how to store it.
What Is Ranchero Sauce?
Ranchero sauce, or salsa ranchera, is a cooked tomato and chile sauce. Unlike fresh salsa, it’s simmered, so it’s warm, slightly thick and mellow. Charring the tomatoes and peppers before blending adds a light smoky sweetness. It’s best known as the sauce poured over fried eggs and tortillas in huevos rancheros.
Ranchero vs. salsa verde vs. enchilada sauce
| Ranchero sauce | Salsa verde | Enchilada sauce | |
|---|---|---|---|
| Base | Charred tomatoes, jalapeño | Tomatillos, green chiles | Chili powder, broth |
| Color | Red-orange | Green | Deep red |
| Texture | Rustic, lightly blended | Blended, pourable | Smooth |
| Best with | Huevos rancheros, tacos | Chips, tacos, eggs | Baked enchiladas |
For a tangy green sauce, try our roasted salsa verde. For a smooth chile sauce to bake over tortillas, see our homemade enchilada sauce.
Ingredients You’ll Need
- Roma tomatoes (1 1/2 pounds, about 6), halved: meaty tomatoes with fewer seeds, so the sauce isn’t watery.
- White onion (1/2, cut into wedges): sweetness once charred.
- Jalapeños (1 to 2, stemmed): heat. Seed them for a milder sauce.
- Garlic (2 cloves, unpeeled): the papery skin protects the cloves under the broiler.
- Neutral oil (1 tablespoon): for simmering the sauce.
- Ground cumin (1/2 teaspoon) and dried oregano (1/2 teaspoon): warm, earthy seasoning. Mexican oregano is ideal.
- Low-sodium chicken or vegetable broth (1/2 cup): loosens the sauce and adds savory depth.
- Salt (3/4 teaspoon, then to taste).
- Fresh cilantro (2 tablespoons, chopped) and lime juice (1 tablespoon): a bright finish.
How to Make Ranchero Sauce
- Broil. Set an oven rack 4 inches below the broiler element and turn it on high. Arrange the tomatoes cut side down with the onion, jalapeños and garlic on a foil-lined sheet. Broil for 8 to 10 minutes, turning the peppers and onion once, until the tomato skins are blistered and blackened in spots.
- Blend. Let cool for a few minutes, then squeeze the garlic from its skin. Add the tomatoes, onion, jalapeños, garlic and any juices to a blender and pulse until mostly smooth but still a little rustic.
- Simmer. Warm the neutral oil in a medium skillet set over medium heat. Carefully pour in the purée (it will spatter), then stir in the cumin, oregano, broth and salt. Simmer for 8 to 10 minutes, stirring now and then, until slightly thickened.
- Finish. Stir in the cilantro and lime juice. Taste and adjust the salt.
Milder, Hotter or Smoky
| You want | Change |
|---|---|
| Milder | Use 1 jalapeño, seeds and ribs removed |
| Hotter | Use 2 jalapeños with seeds, or add a serrano |
| Smoky | Blend in 1 chipotle pepper in adobo |
| Thicker | Cook it down 3 to 5 more minutes |
| Looser | Stir in extra broth, 1 tablespoon at a time |
Quick Stovetop Version
No broiler? Soften a chopped onion and diced jalapeño in the oil for about 5 minutes, add the garlic for 30 seconds, then stir in 4 chopped tomatoes (or a 28-ounce can of fire-roasted diced tomatoes), the spices and broth. Simmer for 15 minutes, then blend briefly and finish with cilantro and lime.
Making Huevos Rancheros
Warm corn tortillas in a lightly oiled skillet, top each with refried beans and a fried egg, then spoon warm ranchero sauce over the top. Finish with crumbled queso fresco, avocado or a spoonful of our easy guacamole, and cilantro. For food safety, the CDC recommends cooking eggs until both the yolk and white are firm.
Storing Ranchero Sauce
Once cooled, transfer the sauce to a lidded container and get it into the fridge within 2 hours of cooking. Keep your refrigerator at 40°F or below, and reheat leftovers until hot (165°F), as the CDC recommends. The sauce also freezes well in airtight containers; thaw it in the refrigerator.
Frequently Asked Questions
What is ranchero sauce made of?
Tomatoes, onion, jalapeño, garlic, cumin, oregano, broth, cilantro, lime and salt.
Is ranchero sauce spicy?
It’s mild to medium. Seed the jalapeños for less heat, or add a serrano for more.
What’s the difference between ranchero sauce and salsa?
Ranchero sauce is cooked and served warm; many salsas are fresh and served cold.
Can I use canned tomatoes?
Yes. Use a 28-ounce can of fire-roasted diced tomatoes and the stovetop method.
What else can I use ranchero sauce on?
Tacos, burritos, enchiladas, grilled chicken, rice bowls and breakfast potatoes.
