During the past four days of our jungle adventure, Camille and I have spooned her famous homemade ranchero sauce on every last thing we’ve eaten. Our rustic cabin kitchen has never been so flavorful.
Each morning, our plates are hot with two skillet-warmed corn tortillas, two runny-yolked fried eggs, ranchero sauce, guacamole, and crumbled queso fresco.
Each afternoon, we’re on the beach with pineapple slaw salads topped with garlicky refried black beans and yet more ranchero sauce.
Each evening, we’re searing snapper ‘til it’s crisp crusted and slathering it in-
you guessed it-
It has become my lifeblood.
This sauce is bright, spicy, and comforting. It’s full-bodied and aromatic and, to my delight, versatile enough to spoon atop just about anything.
Camille’s Famous Ranchero Sauce
- 1 can whole tomatoes in juice juices reserved
- 1/2 yellow onion finely chopped
- 3 cloves garlic peeled and minced
- 1 teaspoon cumin
- 1/8 teaspoon cayenne
- 2 tablespoons minced jalapeno pepper
- 1 cup fresh cilantro chopped
- 1 tablespoon vegetable oil
- Heat oil over medium heat. Add onions, garlic, and jalapenos. Season with salt. When onions become translucent and begin to brown, deglaze the pan with reserved tomato juice.
- Cook for 5 more minutes, then add tomatoes. Crush tomatoes with a wooden spoon until well integrated into the sauce.
- Add cumin, cayenne, and season with salt (to taste). Cook for 10 minutes. Add cilantro and stir to combine.
- Serve immediately over fish, chicken, enchiladas, or huevos rancheros.