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Camille’s Famous Ranchero Sauce

This Mexican sauce is good on so many things!!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Sauces
Cuisine: Mexican
Keyword: enchilada sauce recipe, Mexican sauce recipe, ranchero sauce recipe
Servings: 4 servings
Calories: 80
Author: Andie Mitchell

Ingredients

  • 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
  • salt
  • 1 cup fresh cilantro chopped
  • 1 tablespoon vegetable oil

Instructions

  • 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.

Nutrition

Calories: 80kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 161mg | Potassium: 410mg | Fiber: 3g | Sugar: 6g | Vitamin A: 620IU | Vitamin C: 22.1mg | Calcium: 53mg | Iron: 1.9mg