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Ranchero Sauce Recipe
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5 from 8 votes

Authentic Homemade Ranchero Sauce Recipe

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Salsa, sauce
Cuisine: American, Mexican
Keyword: jalapenos, recipe, sauce, Tex-Mex
Servings: 14
Calories: 28kcal


  • 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


  • 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.



Makes about 3.5 cups.


Calories: 28kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Sodium: 80mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 645IU | Vitamin C: 6.4mg | Calcium: 23mg | Iron: 0.8mg