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Homemade Ranchero Sauce Recipe:

Approx. 4 Cups

Ingredients

  • 4 Large Tomatoes - roughly chopped
  • 1 Poblano Pepper - roasted - diced
  • 1 White Onion - diced
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 - 2 Jalapeno Peppers - stem and seeds removed - If you want it hotter, leave the seeds
  • 2 Cloves Garlic
  • 1 Vegetable Bullion Cube - unsalted
  • 3 Tablespoons Ancho Powder or made from 4 -5 Dried Ancho peppers
  • 1 Tablespoon Sea Salt or to taste
  • 1/2 Teaspoon Cumin Powder
  • 1/2 Teaspoon Black Pepper
  • 2 Cups Filtered Water or desired thickness

Instructions

Pepper

  1. Roast the poblano on the stovetop at medium-high heat. A gas stove works the best but it will work fine on an electric stove.
  2. Char the pepper on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems and dice. Set aside.

Assemble

  1. Add the onions to a saute pan with the oil and saute on medium-low heat for 5 minutes.
  2. Add the garlic and jalapenos and cook until onions are soft and the garlic just starts to become golden.
  3. Add the tomatoes and let simmer.
  4. While tomatoes are cooking remove stem and seeds from the dried ancho peppers and grind in a coffee grinder until it becomes a fine powder.
  5. In a food processor, add the tomatoes, poblano. jalapeno, onions, garlic and bouillon cube and then puree. Or use a hand held immersion blender.
  6. Pour back into the sauté pan.
  7. Add the water and spices then cook on medium-low heat for about 1/2 hour. Make sure to stir occasionally.