Ranchero Sauce
Servings: 2 batches
Ingredients
- 3 minced garlic cloves
- 1 bunch cilantro
- 1 jalapeno
- 1/2 yellow onion
- 1 tsp cumin
- 1 T ancho chili powder Or, sub chili powder
- 1/2 T chipotle chili powder
- 1 tsp oregano
- 1/4 tsp cayenne pepper
- 15 oz diced fire roasted tomatoes
- 8 oz chicken broth Or, sub vegetable broth
- juice of 1 lime
Instructions
- Heat 1T olive oil over med heat in a saute pan.
- Add 1/2 of a chopped onion & cook, stirring, ~4mins.
- Add 1 chopped jalapeno + 3 minced garlic cloves + 1T ancho chili powder + 1/2T chipotle powder + 1tsp cumin + 1tsp oregano + 1/4tsp cayenne and cook an additional minute
- Add 15oz fire roasted diced tomatoes and stir until it reaches a light boil.
- Turn heat to low and simmer 5-6 mins. Stir in 8oz chicken broth and simmer 2 mins.
- Turn heat off and stir in cilantro & juice of 1 lime. Transfer to a blender & blend on low for about 30-60 seconds or until desired consistency. Divide into two freezer containers or bags and store in freezer.
- When ready to use, defrost ranchero sauce in fridge for 24-48 hours.
- Enjoy on eggs, tacos, rice bowls, roasted veggies, or as a dip.