This easy ranchero sauce is a quick, tomato-based Mexican-style sauce (also called salsa ranchera) made with canned tomatoes, onion, garlic, jalapeño, and warm spices. It's flavorful, savory, and spicy-adjustable. Use it for spooning over eggs, tacos, beans, grilled meats, or anything that needs a little extra flavor. Make blended or chunky in about 20 minutes, and freeze extras for later
Ranchero sauce is different from red enchilada sauce. It's tomato-based, while enchilada sauce is usually chile-based. This homemade ranchero sauce, also called salsa ranchera, keeps things simple with pantry-friendly canned tomatoes, then adds garlic, cumin, oregano, ancho chile powder, and a touch of smoked paprika for depth without overpowering the bright tomato flavor.
↓ Recipe
Ranchero Sauce Recipe Highlights
- Quick and easy - Using simple pantry ingredients.
- Bold, tomato flavor - A classic ranchero sauce balanced with onion, garlic, jalapeño, and warm spices.
- Versatile serving - Great for eggs, tacos, beans, and more.
- Freezer friendly - Extras freeze well, so it is always available for a quick meal upgrade, or make it ahead to have on hand.
For another easy Mexican-style sauce try my green enchilada sauce.
Ingredients You'll Need
This ranchero sauce recipe uses simple, pantry-friendly ingredients.
- Tomatoes - Canned crushed tomatoes for the easiest, smoothest sauce. Whole peeled tomatoes work too; crush them by hand before adding. Use the juice and all.
- Onion - Mild white onion gives ranchero sauce a clean, savory base. Yellow onion works too.
- Jalapeño - Gives the sauce gentle heat and fresh chile flavor. Remove the seeds and white membrane for milder sauce or leave some in for more kick.
- Garlic - Adds bold flavor and classic ranchero sauce character.
- Oil - Use olive oil or avocado oil to sauté the aromatics.
- Oregano - A traditional Mexican herb adding earthy flavor. Dried is fine.
- Cumin - Adds warm depth, and a traditional Mexican spice.
- Ancho chile powder - For mild chile flavor without making the sauce too hot.
- Smoked paprika - Just a little adds deeper color and a hint of smokiness.
- Acid - Use a squeeze of lime to lift the flavor if needed.
- Chicken broth - Adds savory depth and loosens the tomatoes as the sauce simmers.
Please see the recipe card for measurements, salt, and pepper.
Substitutions and Variations
- Make it spicier - Swap the jalapeño for serrano, add chipotle in adobo (canned) for smoky heat, or add some chipotle powder.
- Herby ranchero sauce - Stir in chopped cilantro after blending for a fresher finish.
- Vegan version - Use water or vegetable broth instead of chicken broth.
Chef's Tip - Using Fresh Tomatoes 🍅
Canned tomatoes make this ranchero sauce quick, easy, and consistent year-round. When fresh tomatoes are in season, use about 2 pounds Roma tomatoes (4-5 cups chopped), in place of the two 15-ounce cans. Cherry or grape tomatoes can also work, but they are sweeter and juicier, so simmer the sauce a little longer to thicken.
Swap the green sauce in this salsa verde chicken recipe for this ranchero sauce and you'll have a fast and tasty dinner in under 30 minutes! Make the sauce a bit more fluid.
How to Make Ranchero Sauce
- Heat the oil in a medium 3-4 quart pot over medium heat. Add the onion and jalapeño and cook 5-7 minutes, until softened. Add the garlic and cook 30 seconds.
- Stir in the spices and oregano.
- Cook for about 1 minute, stirring, until fragrant. This helps bloom the spices and deepen the flavor.
- Add the crushed tomatoes and broth. Bring to a simmer, then reduce the heat to low. Partially cover the pot to reduce splattering and simmer for 15 minutes, stirring occasionally.
- For a chunky ranchero sauce, use as-is after simmering.
- For a smooth ranchero sauce, puree in a blender or food processor. If needed, thin with a little more chicken broth.
How to Use Ranchero Sauce
- Spoon over fried or poached eggs for classic huevos rancheros.
- Serve with warm corn tortillas or tortilla chips.
- Use as a sauce for enchiladas or chilaquiles.
- Add to breakfast bowls with eggs, beans, and avocado.
- Serve with grilled chicken, steak, or shrimp.
- Stir into rice or beans for extra flavor.
Storage & Freezing
Refrigerate - Let the sauce cool, then store in an airtight container in the refrigerator for up to 4-5 days.
Freeze - Ranchero sauce freezes well. Transfer to airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator. Another option is freezing in Souper Cube trays like big ice cubes.
Reheat - Warm gently on the stovetop or in the microwave, stirring as needed. If the sauce thickens after chilling or freezing, add a splash of water or broth to loosen to your desired consistency.
More Mexican-Inspired Recipes
Build a complete meal with these Mexican-inspired recipes, including sauces, sides, and easy mains. Read here for more recipes in the Mexican Recipes Collection.
If You Make Ranchero Sauce
Please leave me a comment and let me know if you made it chunky or smooth, and how you used it. I love to hear from you and your comments also help other readers. Thanks for supporting my site!
📖 Recipe
Ranchero Sauce
Equipment
- blender for a smooth sauce
- 3-4 quart pot with a lid
Ingredients
- 1 cup chopped white onion half a medium onion
- 2 tablespoons olive oil or avocado oil
- 1 large jalapeno pepper seeded and chopped fine
- 2 large garlic cloves chopped fine or microplaned
- ½ teaspoon sea salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ancho chili powder
- ¼ teaspoon smoked paprika
- ½ cup chicken broth or water
- 30 ounces crushed tomatoes
Instructions
Cook the aromatics and bloom the spices
- Heat the oil in a medium 3-quart saucepan over medium heat. Add the onion and jalapeño and cook until softened, 5-7 minutes. Turn down the heat if needed. Add the garlic and cook 30 seconds. Stir in the oregano, cumin, ancho chili powder, smoked paprika, and salt. Cook for 1 minute, stirring, to bloom the spices.
Simmer and finish the sauce
- Add the crushed tomatoes with their juices and the broth. Bring to a simmer, then reduce the heat to medium-low or low. Partially cover to reduce splattering and simmer for about 15 minutes, stirring occasionally, until slightly thickened. Use as-is for a chunky sauce, or puree for a smooth sauce. Thin if needed, then taste and adjust seasoning.
Notes
Nutrition
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