This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Ranchero Sauce

A semi-hot Mexican tomato-based sauce, traditionally served with 'huevos rancheros' and suchlike.

If you enjoy cooking take a minute to look at - learn how to make top-class dishes from beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 8 - 10 people:

- 2 tablespoons (30ml) Vegetable Oil

- 2 Jalapeno Chili Peppers, de-seeded and chopped

- 2 medium Onions, peeled and chopped

- 4 cloves of Garlic, peeled and chopped

- 12 medium, ripe, tomatoes - skinned and chopped or 2 x 400g tins of chopped Tomatoes

- 1 tablespoon (15ml) freshly-chopped fresh Oregano or 1 teaspoon dried Oregano

- ½ teaspoon (2ml) Chili Powder

- ½ teaspoon Salt

- 300ml/ ½ pint Water


- Gently heat the oil in a saucepan over a low heat.

- Add the chopped onion, garlic and chili - 'sweat gently until the onion is translucent, but not brown.

- Add the chopped tomatoes, oregano, chili powder, alt and water.

- Increase the heat a little and cook until the tomatoes are soft, stirring occasionally - about 15 - 20 minutes.

- Divide the mixture in half, and purée one half in a food processor or mouli-légume.

- Transfer it to a bowl and stir in the remaining sauce.

Serve warm, or cover, refrigerate, and use within 7 days

Reviews / Comments

Not yet reviewed

Be the first to add a review