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.
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.