This is the best ranchero sauce recipe I have ever tasted, with a base of diced tomato, jalapeno and onion, seasoned with a mixture of chili powders and seasonings. Perfect on huevos rancheros or any Mexican or Tex Mex dish.
A good ranchero sauce recipe is a must for any spicy or zesty food lover, and with this one, you've got yourself a GREAT recipe.
Ranchero sauce is incredibly easy to make, and with its collection of vibrant, earthy ingredients, you'll be drizzling it over anything and everything for a pop of flavor. It's a super versatile sauce that is flavorful and piquant, and this is the best one I've ever made.
What is Ranchero Sauce?
Ranchero sauce is a flavorful tomato and chili pepper based sauce seasoned with a mixture of chili powders and herbs. You'll find it in many Mexican and Tex Mex dishes around the border between the southern U.S. and Mexico, though because of its awesome flavor, it has quickly spread north through the states.
You may have tried a version of the sauce if you frequent Taco Bell, served in those tiny little packets you can pour over your tacos. This particular recipe is superior and far more authentic, though you'll also find it's rather addictive once you start cooking with it.
Let's talk about how we make this awesome ranchero sauce recipe.
Authentic Ranchero Sauce Ingredients
To make a great ranchero sauce, you need the following ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 jalapeno peppers, chopped
- 4 cloves garlic, chopped
- 16 ounce can diced tomatoes
- 1 cup chicken broth
- ¼ cup chopped cilantro (or more as desired)
- 1 tablespoon ancho powder
- 1 tablespoon guajillo powder
- 1 tablespoon chipotle powder
- 1 teaspoon cayenne
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- Juice from 1 lime (optional)
How to Make Homemade Ranchero Sauce
First, heat a large pan to medium-high heat and add the olive oil.
Cook the onions and peppers down about 5 minutes to soften.
Add the garlic and cook another minute, stirring a bit.
Add the tomato, cilantro and chicken broth. Stir.
Stir in the seasonings.
Bring to a quick boil then reduce the heat and simmer for 20-25 minutes to let the flavors develop. The sauce will thicken up for you.
Transfer the mixture to a blender or food processor (or use an immersion blender) and pour in the lime juice. I used my stick blender.
Process until nice and smooth.
Use immediately or store in the refrigerator in a covered glass container.
You can squeeze a bit of lime juice if you'd like at this point for a nice, fresh citrus pop, though it isn't necessary. It's wonderful on its own, but I love a good lime squeeze.
What to Serve with Ranchero Sauce?
Huevos Rancheros are most popularly served with ranchero sauce, but it's great on enchiladas and other Mexican or Tex Mex dishes.
Try spooning it over your tacos and burritos, drizzling it over plates of loaded nachos, though you don't have to limit yourself to Mexican food.
Spoon some over grilled burgers or chicken, or better yet, add some to a ground meat mixture for making zesty ranchero burgers.
Try it with some of my popular Mexican recipes:
- Chorizo con Huevos
- Tacos al Pastor
- Pulled Pork Torta
- Carnitas
- Beef Enchiladas
- Carne Asada - Mexican Grilled Steak
It's also great served as a salsa with tortilla chips.
The Best Sauce for Huevos Rancheros
I would be remiss if I didn't emphasize how wonderful ranchero sauce is with the classic dish of Mexican Huevos Rancheros. It doesn't get any better than lightly fried eggs served with easy homemade refried beans and this outstanding ranchero sauce spooned over it.
I could go on and on about how much I love this, but see it for yourself. Go make this Huevos Rancheros Recipe and let me know how much you love it. Don't forget the ranchero sauce!
Why This Ranchero Sauce is the BEST!
Why is my ranchero sauce recipe different and better than others out there? Because of the combination of chili powders.
I'm using a mixture of ancho, guajillo, chipotle and red pepper, such as cayenne or paprika that makes it very rich and earthy.
Such awesome flavor. Mine is the best! Bragging rights! Make it and you'll know.
Ranchero Sauce Vs. Enchilada Sauce: What's the Difference?
Ranchero sauce is more tomato based, more of a tomato sauce with lots of peppers, where enchilada sauce is usually made without tomatoes, and if it does contain tomatoes, they aren't the focus. Enchilada sauce is usually milder in flavor and spice level, though you can often use them interchangeably.
Ranchero Sauce Vs. Salsa: What's the Difference?
Ranchero sauce is meant to be used as a cooking sauce or as a serving sauce to drizzle over finished dishes, however, you can actually serve it as a salsa. Salsas tend to be more chunky, so you can skip the step of processing your ranchero sauce and serve it up chunky, just like a salsa. It is great served warm or cold.
If you prefer your salsa with a thinner consistency, more pureed, you can easily do that as well. You might want to simmer it a bit in a pot to thicken it up if you prefer a thicker salsa. The choice is yours. So many options.
That's it, my friends! I hope you enjoy your ranchero sauce! Let me know how you serve it up. I'd love to hear!
Try Some of My Other Popular Sauce Recipes
Got any questions? Ask away! It's such a good sauce. I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Authentic Homemade Ranchero Sauce Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 jalapeno peppers chopped
- 4 cloves garlic chopped
- 16 ounce can diced tomatoes
- 1 cup chicken broth
- ¼ cup chopped cilantro or more as desired
- 1 tablespoon ancho powder
- 1 tablespoon guajillo powder
- 1 tablespoon chipotle powder
- 1 teaspoon cayenne
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- Juice from 1 lime optional
Instructions
- Heat a large pan to medium-high heat and add the olive oil.
- Cook the onions and peppers down about 5 minutes to soften.
- Add the garlic and cook another minute, stirring a bit.
- Add the tomato and chicken broth. Stir.
- Stir in the cilantro and seasonings.
- Bring to a quick boil then reduce the heat and simmer for 20-25 minutes to let the flavors develop. The sauce will thicken up for you.
- Transfer the mixture to a blender or food processor and pour in the lime juice. I used my stick blender.
- Process until nice and smooth.
- Use immediately or store in the refrigerator in a covered glass container.
Video
Notes
Nutrition Information
HoneyBee says
This one is going into the file to continue to make. Just made killer huevos rancheros with this. I was worried it would be too hot, but it was just super flavorful, not scorching. Easy, yum. Will keep this on hand for all kinds of Mexi goodness!
Mike Hultquist says
Boom! Thanks, HoneyBee! I love it!
Sue says
Mike,
Absolutely loved this ranchero sauce! Made it for chicken tacos and my husband said 3 or 4 times that this is the best F-ing sauce he's ever had! he said "you know what this would be great on is eggs!" I laughed and told him that's what the sauce is originally for: huevos rancheros. Thanks so much for your recipes!!
Mike Hultquist says
Haha, nice!! I love to hear it, Sue! Very happy you both enjoy it! Thanks for sharing. =)
Nicholas Starin says
Great recipe. Only comment is that I have never seen a 16 oz can of tomatoes. it's either 14 or 28 oz.
Mike H. says
Thank you, Nicholas!
Alison says
Made this last night to have with huevos in the morning. Used my spice grinder to make guajillo chili powder, and swapped out the cayenne for some habanero chili powder.
And OMG, it was amazing. Best huevos we’ve ever made at home. Plenty of ranchero sauce leftover, so I will freeze it in single portions. May thin it out a bit with chicken broth in the future to serve as a sauce for enchiladas.
Mike Hultquist says
Excellent! Thanks, Alison! One of my favorites for sure.
kim says
This sauce is so good! I had all the ingredients and made it- just reducing the chipotle powder to 1/2 tsp.. Spicy, smoky taste. I layered it with seasoned black beans, tostadas and grated cheese in the crock pot on low for 4-5 hours. I can see lots of uses for this in the future. Thank you for such a great recipe.
Mike Hultquist says
Excellent! Glad you're enjoying it, Kim!
Ascension Paiz says
Love your recipes, I don't cook but am going to lean. Thank You! for all your post.
Mike Hultquist says
Thanks, Ascension! Glad to be helpful! Happy cooking!
Denise says
Is this recipe good for canning? I usually can salsa, but wondered if you knew if anyone had processed this recipe in jars for later use.
Mike Hultquist says
Denise, you should be able to can with a water bath, but may need to add more acid. Shoot for a pH of 3.5 or lower for home preserving/storage. Or look into pressure canning.
Val Rantis says
I made this sauce as close to possible except could not find guajillo powder. It was delicious. I gave a small jar to a friend who grew up in Texas and he loved it too! I am now thinking of processing some small jars in a water bath or pressure canner so. I am thinking 20 minutes in a water bath.......hope it works and doesn't change the sauce.
Mike Hultquist says
Excellent! Glad you enjoyed it, Val! Thanks for sharing this.
Jen R says
Hi! Should I drain the can of tomatoes first?
Mike Hultquist says
Jen, you don't need to. Enjoy.
Kate says
Can I use canned chopped jalapeños?
Mike Hultquist says
You can, Kate, yes. Fresh jalapenos are preferred, but canned can work for this. Or use some other fresh green chili, like bell pepper, for a milder version.
Alan Winterrowd says
I am going to give this a try on Thursday (Cinco 2022). I have a sampler of dried chiles, so plan to use those instead of the powders. Since it is going into a blender at the end, I think I should be able to soak the dried chiles in the chicken broth, then rough chop and cook with the rest, then blend.
Mike Hultquist says
Enjoy, Alan!
Lisa Parr says
How was it with the dried chiles?
Jenny says
I made this recipe but doubled it since I had a large can of tomatoes. Doubling the amount of chile powders may not have been a good idea. It seems a bit overwhelming with chile powder flavor. Still good, but I will try the recipe as listed next time.
Michael Hultquist - Chili Pepper Madness says
Jenny, next time you can simmer longer as well to help better meld the chili powder flavor. Take care.
Alanna says
Do you leave the jalapeño seeds in to make this or should I remove the seeds?
Michael Hultquist - Chili Pepper Madness says
Alanna, I usually just leave them in. You can core the pepper for milder heat. Most of the heat is in the whitish innards. FYI.
Belinda says
I want to make this but my small town don’t carry guajillo powder. Websites say sub with ancho but that’s already in the recipe. What would you suggest as a sub? Making it tonight
Michael Hultquist - Chili Pepper Madness says
Belinda, you can use extra ancho and that will be fine for this recipe. Mulato or pasilla peppers can work as well, but ancho is good. Let me know how it turns out for you.
Lou says
I only have whole dried chillis, are you able to tell me the amounts needed in lieu of the powdered chillis? Thanks! 🙂
Michael Hultquist - Chili Pepper Madness says
Lou, amounts can vary with whole pods, but I would use 1 dry pod each. You can use 2 each for more distinctive chili flavor.
Shara says
would you just food process the dried chilis to create powder?
Mike Hultquist says
Shara, yes, that's how you make chili powder, processing dried peppers into powder form. I dehydrate my own peppers for this exact thing.
Susan Key Shelley says
Spicy and wonderful! Serving with Chile Rellenos tonight!!
Michael Hultquist - Chili Pepper Madness says
Excellent!
Stacey says
This is awesome and easy. A regular staple in our house now. We freeze so always have on hand.
Michael Hultquist - Chili Pepper Madness says
Excellent! We definitely use this sauce all the time. Thanks, Stacey!
Dave says
Amazing! I stayed close to the recipe, but didn’t have the mexican powders on hand, so I substituted some paprika & smoked paprika. Also lemon for lime since my last lime was sad looking. The outcome was still fantastic! I froze 4 small portions for future and made huevos rancheros with the 5th. This one is going into the rotation for sure! Thanks so much!
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Dave! Glad you enjoyed it!
Pat says
I'm going to make this sauce and add it and chicken to the slow cooker to make chicken tacos.
Michael Hultquist - Chili Pepper Madness says
I love it! Enjoy, Pat.
Jennifer Faith says
Holy guacamole what an amazing sauce! Easy to make and the flavor was outstanding. Perfect amount of kick for me. I used it with a chile relleno - I poured some sauce on the plate, put a chile relleno on top, drizzled some more on top of the chile and added a dollop of sour cream. We licked our plates clean. Definitely found my new source for sauce recipes. Gonna use the left overs for heuvos rancheros and can't wait to try more of your recipes!
Michael Hultquist - Chili Pepper Madness says
Wonderful! Super happy you enjoyed it, Jennifer! I appreciate it.
Michelle says
So easy and so worth it. Absolutely delicious.
Michael Hultquist - Chili Pepper Madness says
Yes! Thanks, Michelle!
Susan Perez says
Where are the Pepper powders (Ancho, etc)available or is this another step not mentioned
Thanks...Susan
Michael Hultquist - Chili Pepper Madness says
Susan, you can find them at Mexican grocers or online usually.
Steve says
OK, since the whole covid thing, I've been kind of trappped at home and about two weeks in, I started craving huevos rancheros. I spent some time at the grocery (with mask and gloves) looking for a bottled ranchero sauce that I could use to make my life easy and just kill my craving. Easy to find many other sauces and salsas in the right section of the store, but to my surprise no Ranchero sauce.
I looked a number of recipes for Ranchero on line and for some reason, this one called out to me. I had trouble finding the guajillo pepper powder as a spice, but eventually found it at Trader Joes.
Made the sauce and fell in love with it. It automatically moves to my favorite recipe list. I've used it on everything since I made it and finally today I made the huevos rancheros. I used canned refried beans (again to make life a bit easier) and a jarred pico de gallo, but it's the ranchero sauce that really made it. It was a great dish and the whole family went crazy for it.
Thank you so much for the recipe and again, for permanent add to my repertoire, really delish and you can put it on quite a few different dishes to add some flavor.
Michael Hultquist - Chili Pepper Madness says
Great to hear, Steve. Super happy you enjoyed it. Definitely one our favorites, too. Glad to help!
Stacey says
Absolutely delicious. I made burritos and topped them with it. It was a big hit.
Michael Hultquist - Chili Pepper Madness says
Thanks, Stacey! SO good on burritos. Nice.
Janice says
I love this recipe, though I don't blend it. And I do find that almost anything with a substantial amount of chile lasts quite a long time in the fridge.
Michael Hultquist - Chili Pepper Madness says
Thanks, Janice. Sounds wonderful!
Jason says
How long does it last in the refrigerator?
Michael Hultquist - Chili Pepper Madness says
Jason, ranchero sauce will last a week easily, possibly a bit longer. I like to store it in a sealed container with a thin layer of olive oil over the top. You can also freeze it.
Ned says
How hot is this rancho? How do we spice it up?
Michael Hultquist - Chili Pepper Madness says
Ned, it isn't hot, just very flavorful. You can easily add in some spicy chili flakes or chili powder to heat things up, or fresh pods.
Tracy McKinnon says
Just made the ranchero sauce!!! So easy, so delicious!!!
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Tracy! I love this sauce!
Robert says
Making this today and already excited for breakfast tomorrow morning! If you were to make a large batch of this, would it be possible to can it? If so, any tips or suggestions? Thanks!
Michael Hultquist - Chili Pepper Madness says
Excellent, Robert! I hope you enjoy it. You can certainly preserve it. I freeze some normally, which keeps nicely. For canning or jarring, check the pH first. It should be 3.5 or lower for preserving with a water bath method. If it is higher, introduce an acid, like citrus or vinegar, to lower the pH. Or, you can use a pressure canner. Let me know how it goes.
Alexandra Tarpley says
Just made this fantastic sauce. Holy cow it was delicious. Thanks for posting. My husband loved it and wants to slather it on everything.
Michael Hultquist - Chili Pepper Madness says
Thanks, Alexandra! Yeah, this is one of my favorites for sure.
Ingrid C. Hanson says
This recipe sounds terrific, and I think I'll at least double it to freeze a bunch. I do have a question regarding the Nutrition Facts. It would be helpful to know just what amount constitutes a "serving." Thanks!
I love your blog and recipes! Keep up the good work!
Ingrid
Michael Hultquist - Chili Pepper Madness says
Thanks, Ingrid! I appreciate it. This makes about 3.5 cups, so I'm calculating a "serving" as a quarter cup. Please adjust as needed. That's about how much I put on my huevos rancheros, or maybe more.
John says
Absolutely delicious! I made this on Monday and have been adding it to dishes all week. Just dehydrated some as well and sent it to my son in CA.
Michael Hultquist - Chili Pepper Madness says
Awesome, John! I love the idea of dehydrating it. So easy to rehydrate with just a bit of water. It'll last forever that way!