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5 from 5 votes

Ranchero Sauce

This oil-free ranchero sauce has a bold, smokey flavor with a hint of spice. This sauce is great on a breakfast bowl, tacos, burritos, or any dish demanding a delicious sauce.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauces, Dips & Dressings
Cuisine: Mexican
Diet: Vegan
Servings: 12 servings
Calories: 20kcal


  • 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


  • 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.



  1. Cook slow and allow the liquid to dissipate and thicken. Do not get impatient.
  2. The ranchero sauce lasts for 7-10 days if refrigerated. 
  3. 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.
  4. You don't need oil to saute; choose a little vegetable broth or invest in a quality non-stick pan. 
  5. 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. 
  6. Use plastic gloves when cutting the jalapenos to prevent burning your fingers, eyes, or skin. 
  7. The seeds in a jalapeno make it hot, so remove all the seeds and the veins from the jalapeno before chopping them.
  8. 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. 



Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 103mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg