I love Mexican food, and what I love more is ranchero sauce. Ranchero sauce is a warm, smokey, and spicy tomato-based sauce used in Mexican and Tex Mex cuisine. Unfortunately, ranchero sauce isn't generally vegan. Since I love ranchero sauce, I decided to make a vegan ranchero sauce. Sometimes, the most flavorful sauces are the easiest to make. This ranchero sauce recipe contains very few ingredients but packs incredible flavor.
What is ranchero sauce?
This is a tomato-based sauce with sauteed onions, jalapeno, and chipotle peppers seasoned with a mixture of spices. To me, it's like a roasted, cooked salsa with deep, bold flavors Even though most people associate this Mexican sauce with being spice, it isn't spicy. However, making this sauce at home allows for individual spice preference. As you know I love everything hot, so be sure to always add spicy ingredients in small quantities, taste, and add more.
How to make ranchero sauce recipe
Ingredients
- White onion
- Jalapeno
- Garlic
- Petite diced tomatoes (canned), or fresh plum tomatoes (also called Roma tomatoes)
- Cumin
- Oregano
- Chipotle peppers
- Lime juice
- Vegetable broth
Once the garlic and onions are sauteed, add the jalapeno, chipotle peppers, lime, and seasonings. Then, add the tomatoes and cook the fluid down before adding the vegetable broth. Next, cook down again until the vegetable broth is absorbed into the tomato mixture.
Now, remove from the heat and allow to cool slightly. The final step is to blend ¾ of the mixture into a blender, return to the pan, and stir to combine.
What else goes with Ranchero Sauce?
Although this flavorful Mexican sauce is a common ingredient in Huevos Rancheros, this delicious sauce goes with any Mexican or Tex Mex dish.
- Vegan Breakfast Bowl
- Lentil Tacos
- Cauliflower Tacos
- Vegan Breakfast Burrito
- The Best Ultimate Vegan Lentil Black Bean Burrito Ever
- Roasted Broccolini and Sweet Potato Tostados
- Tofu Tacos
- Tofu Tacos
- Mushroom Chorizo Tacos
- Roasted Vegetable Tacos
- Fajita Bowl
FAQ
What is the difference between ranchero sauce and enchilada sauce?
- Ranchero sauce has more of a smokey flavor with a distinct onion and garlic taste from the slow simmering garlic and onions combined with the vegetable broth. On the other hand, enchilada sauce has more of a tomato flavor due to the chili powder flavor.
Is ranchero sauce vegan?
- Typically, ranchero sauce is not vegan because it is made with chicken broth. So, make sure if you are eating at a restautant, you ask if it's vegan. But, it is easily made vegan when the vegetable broth is substituted for the chicken broth.
Tips
- Cook slow and allow the liqu d to dissipates and thicken. Do not get impatient.
- This sauce recipe lasts for 7-10 days if refrigerated.
- If using fresh tomatoes, choose plum tomatoes. They have lower water content than other types of tomatoes, with an almost chewy flesh, making it perfectly suited to sauces.
- You don't need oil to saute; choose a small vegetable broth or invest in a quality non-stick pan.
- I only blend ¾ of the sauce, so some of it remains thicker and has chunks, but if you prefer it more sauce, blend the entire amount.
- Use plastic gloves when cutting the jalapenos to prevent burning your fingers, eyes, or skin.
- The seeds in a jalapeno make it hot, so remove all the seeds and the veins from the jalapeno before chopping them.
- If you don't like it spicy, begin with smaller amount of spicy ingredients, taste and then add more. Remember, you can't remove spice once it's added, but you can always add more.
📖 Recipe
Ranchero Sauce
Ingredients
- 1 cup white onion diced
- 1 jalapeno deseeded and deveined
- 2 cloves garlic minced
- 15 ounce petite diced tomatoes or 5 fresh plum tomatoes (also called Roma tomatoes), diced
- 1 teaspoon cumin
- 1 teaspoon oregano I prefer Mexican oregano, but regular is fine
- 1 chipotle pepper in adobo sauce chopped
- 1 Tablespoon lime juice
- ½ cup vegetable broth
Instructions
- In a large skillet, saute garlic and onion until onions are translucent.
- Add the jalapeno, chipotle pepper, spices, and lime juice.
- Stir and cook for a minute to combine spices and lime juice.
- Add the tomatoes and cook down the fluid from the tomatoes.
- Then add the vegetable broth, bring to a boil, and then reduce heat to simmer and again allow the juices to dissipate, and the mixture will thicken.
- Remove from the heat and allow the mixture to cool slightly.
- Transfer ¾ of the mixture into a blender and puree.
- Pour the mixture into the pan with the remaining ¼ ranchero mixture.
- Stir together.
- Cover and refrigerate until ready to use.
- Reheat for your favorite tacos, burritos, tostadas, vegan breakfast bowl, or tofu scramble.
- Sauce remains fresh for 7-10 days in the refrigerator.
Notes
Tips
- Cook slow and allow the liquid to dissipate and thicken. Do not get impatient.
- The ranchero sauce lasts for 7-10 days if refrigerated.
- If using fresh tom toes, choose plum tomatoes. They have lower water content than other tomatoes, with an almost chewy flesh, making them perfectly suited to sauces.
- You don't need oil to saute; choose a little vegetable broth or invest in a quality non-stick pan.
- I only blend ¾ of the sauce, so some of it remains thicker and has chunks, but blend the entire amount if you prefer it more sauce.
- Use plastic gloves when cutting the jalapenos to prevent burning your fingers, eyes, or skin.
- The seeds in a jalapeno make it hot, so remove all the seeds and the veins from the jalapeno before chopping them.
- If you don't like it spicy, begin with a smaller amount of spicy ingredients, taste, and add more. Remember, you can't remove spice once it's added, but you can always add more.
What else goes with Ranchero Sauce?
Although ranchero sauce is a common ingredient in Huevos Rancheros, this delicious Mexican sauce goes with any Mexican dish.- Vegan Breakfast Bowl
- Lentil Tacos
- Cauliflower Tacos
- Vegan Breakfast Burrito
- The Best Ultimate Vegan Lentil Black Bean Burrito Ever
- Roasted Broccolini and Sweet Potato Tostados
- Tofu Tacos
- Tofu Tacos
- Mushroom Chorizo Tacos
- Roasted Vegetable Tacos
- Fajita Bowl
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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