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The Best Ranchero Sauce Recipe

The Best Ranchero Sauce Recipe Ever!The Best Ranchero Sauce Recipe Ever – This silky sauce adds a perky punch of flavor to any dish!

The Best Ranchero Sauce Ever!
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Happy Monday!

We’re just days away from Thanksgiving. I know you are probably focused on planning your Thanksgiving feast, assigning dishes to family members, and writing a massive grocery list.

The Best Ranchero Sauce Recipe Ever!

So instead of throwing a wrench in your meticulously planned Thanksgiving menu, I thought I’d share a quickie recipe that is completely unrelated to the holidays.

I guarantee once you make this recipe, you will use it over and over again. It’s a creamy smoky sauce with tons of zest and a little hint of spice.

In fact, I believe this to be absolutely The Best Ranchero Sauce Recipe Ever!

Truly The Best Ranchero Sauce Recipe Ever!

You could put “The Best Ranchero Sauce Recipe” on just about anything, and it would improved it…

Eggs, potatoes, steaks, pork chops, fish, grilled vegetables, risotto or grits, leftover Thanksgiving dishes, old shoes.

Best Ranchero Sauce Recipe Ever!

Anytime I make The Best Ranchero Sauce Recipe my family rants and raves about whatever I spoon it over. The says things like, “This is the best chicken ever!” and “This is the best roasted asparagus ever!”

Yet in reality… It’s always the sauce that brings out this reaction.

Absolutely The Best Ranchero Sauce Recipe Ever!

Don’t believe me?

Make a batch to keep in the fridge this week. Warm it up and serve it over your leftover turkey, dressing, or green beans. You won’t believe what a difference it will make.

Simply The Best Ranchero Sauce Recipe Ever!

How To Make The Best Ranchero Sauce Recipe

Sauté onions and garlic in a little oil.

Add canned tomato sauce, roasted piquillo peppers (or roasted red peppers), green chiles, chicken stock, ground cumin, a little brown sugar, and a splash of liquid smoke.

Simmer for a few minutes, then puree the sauce. Stir in just enough heavy cream to make the sauce silky.

Making The Best Ranchero Sauce Recipe Ever!

I like to use an immersion blender to blend the sauce in the pot. It creates less dishes to wash, and it is a little safer than using an standard jar blender.

However, if you don’t have an immersion blender, you can definitely puree the sauce in a regular blender or food processor. Just be careful to open a vent for the steam to escape, and place a dish towel over the top, to protect you from hot sauce splashing.

Our Best Ranchero Sauce Recipe Ever!

The Best Ranchero Sauce Ever!
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The Best Ranchero Sauce Recipe

Prep Time: 3 minutes
Cook Time: 14 minutes
Total Time: 17 minutes
The Best Ranchero Sauce Recipe Ever - Looking for the ultimate ranchero sauce recipe? You found it! Creamy, robust, and a hint spicy. This sauce makes every dish taste better!
Servings: 3 cups

Ingredients

Instructions

  • Place a skillet over medium heat and add the oil and shallots. Sauté the shallots for 2 minutes. Then add the garlic and sauté another 1-2 minutes.
  • Add all remaining ingredients, except for the heavy cream. Simmer the ranchero sauce for 10 minutes. Remove from heat.
  • Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.

Nutrition

Serving: 0.5cup, Calories: 332kcal, Carbohydrates: 31g, Protein: 5g, Fat: 21g, Saturated Fat: 10g, Cholesterol: 56mg, Sodium: 1333mg, Potassium: 674mg, Fiber: 4g, Sugar: 16g, Vitamin A: 2355IU, Vitamin C: 85.1mg, Calcium: 73mg, Iron: 5.2mg
Course: Condiment
Cuisine: Mexican
Author: Sommer Collier

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11 comments on “The Best Ranchero Sauce Recipe”

  1. Made this and substituted the peppers in the recipe with a single chipolte pepper (adds a hint of smoky flavor without overdoing it — which is easy if using too many).

    It turned out perfect.

  2. This sauce is AWESOME and I want to use it on everything – so simple but sooooo good! Only thing I did differently: couldn’t find liquid smoke so I used the juices of some canned chipotle peppers to give it a similar smokiness (with a little more spice). Will be making this again and again and again!

  3. This recipe looks amazing, but I’m hoping to make it without the heavy cream. Any suggestion for an alternative, or should I just leave it out if I don’t want cream without replacing it?

    • Hi Justin,

      That’s up to you… The sauce is delicious without the cream. It just doesn’t have the same silky texture. If you want that, maybe consider thick unsweetened coconut milk or coconut cream.

      • Thanks for the suggestion! I’m considering using raw cashews and turning them into milk. Will update after I make it.

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  6. Hey, I made this and it was awesome, and I just went to write it down and it’s gone! Can you fix that? 

    • Hey Danielle,

      I’m so sorry about that! We are converting our recipes to a new format and there have been some glitches. I am trying to find them all, so thank you for pointing this out!

  7. This is so good. I didn’t puree it because I like the chunks of (I used onions all i had, red peppers and green chilies). It is restaurant quality and so simple. We used it even as hot sauce

  8. Hey Sommer…! i love sauce and your sauce looks soooooo yummy & delicious i will trying to making. Thanks so much for sharing….!