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!
5 from 4 votes

The Best Ranchero Sauce Recipe

Prep Time
3 mins
Cook Time
14 mins
Total Time
17 mins
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
Nutrition Facts
The Best Ranchero Sauce Recipe
Amount Per Serving (0.5 cup)
Calories 332 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 10g 50%
Cholesterol 56mg 19%
Sodium 1333mg 56%
Potassium 674mg 19%
Total Carbohydrates 31g 10%
Dietary Fiber 4g 16%
Sugars 16g
Protein 5g 10%
Vitamin A 47.1%
Vitamin C 103.1%
Calcium 7.3%
Iron 28.8%
* Percent Daily Values are based on a 2000 calorie diet.


  • 1 tablespoon olive oil
  • 2 shallots, peeled and chopped
  • 2 cloves garlic, minced
  • 15 ounces tomato sauce (1 can)
  • 12 ounces roasted piquillo peppers or roasted red peppers (1 jar)
  • 4.5 ounces green chiles (1 can)
  • 1 cup chicken stock
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 1/4 teaspoon liquid smoke
  • 1/2 cup heavy cream


  1. 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.
  2. Add all remaining ingredients, except for the heavy cream. Simmer the ranchero sauce for 10 minutes. Remove from heat.
  3. Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.

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9 comments on “The Best Ranchero Sauce Recipe

  1. Justinposted May 7, 2019 at 11:54 am Reply

    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?

    • Sommer Collierposted May 9, 2019 at 11:55 am Reply

      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.

      • Justinposted May 11, 2019 at 2:08 pm

        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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  4. Danielleposted July 17, 2018 at 1:33 am Reply

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

    • Sommer Collierposted July 19, 2018 at 11:56 pm Reply

      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!

  5. Titan Tylerposted November 24, 2017 at 6:33 pm Reply

    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

  6. Umakantposted November 21, 2017 at 5:08 am Reply

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