Category: Sauces

Give the jalapenos a good rinse and de-stem them. Be sure to wash your hands after handling them.

Saute a roughly chopped 1/2 onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat.

Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender.

Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.

Add mixture to three 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for at least a month.

Heat olive oil in a medium skillet or pot over medium-high heat.

Add onions, tomatoes, jalapeno, chipotle pepper, garlic, salt, paprika and dried oregano. Cook for 10 minutes, stirring occasionally, until onions and peppers soften and the mixture becomes very concentrated.

Add chicken stock, stir to combine and cook for 30 more seconds.

Remove from heat and stir in cilantro and lime juice.

Using an immersion blender or regular stand blender, carefully blend the mixture until it reaches the consistency you want. A few pulses will leave the ranchero sauce slightly chunky, or you can puree it until it’s completely smooth.

Taste and season with more salt if necessary. Serve immediately on top of eggs, tacos, burritos and all your favorite Mexican foods.