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 and freezer-friendly - Great for eggs, tacos, beans, and more
- Freezer friendly - Extras freeze well, so it is always available for a quick meal upgrade.
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.
Recipe FAQs
Ranchero sauce is a simple tomato-based sauce made with onions, garlic, chili peppers, and spices. It's commonly used in Mexican-style dishes like huevos rancheros.
It can be mild to moderately spicy depending on the type and amount of chili used. Adjust the heat by adding more or less jalapeño, or spicy ingredients such as chipotle powder or canned in adobo.
Yes. Ranchero sauce is a great make-ahead sauce. Cool completely, then refrigerate in an airtight container for up to 1 week. Reheat gently before serving.
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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