Ranchero Sauce

Ranchero Sauce is a savory tomato sauce with a light roux base, made with onions, celery, bell peppers, and Tex-Mex spices. It’s easy to make, and delicious over scrambled eggs, fried eggs, or in Huevos Rancheros.

Like many of my Tex-Mex recipes, this recipe makes use of my Tex-Mex Spice Blend. It’s a simple and versatile blend of cumin, garlic powder, salt and pepper that adds authentic Tex-Mex flavor to whatever you add it to. I always keep some on-hand. Follow the link for the recipe.

Ranchero Sauce Recipe

Ranchero Sauce

Scott James Gaspard

A flavorful tomato based sauce typically served with eggs.

5 from 1 vote

Print Recipe

Prep Time 15 minutes mins

45 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Tex-Mex

Servings 4 people

Calories 175 kcal

Equipment

• 1 medium sauce pan
• 1 cutting board
• 1 kitchen knife
• 1 large spoon

Ingredients

  

1x2x3x

• 3 tbsp vegetable oil
• 1 cup onion , chopped
• ½ cup celery , chopped
• ½ cup bell pepper , chopped
• 2 tbsp Tex-Mex spice blend
• 3 tbsp flour
• 2 cups chicken broth
• 8 ounces tomato sauce
• 16 ounces whole tomatoes , skins removed
• ½ cup water , as needed

Instructions

 

• Heat oil over medium heat in a medium sauce pan. Add onion, celery and bell pepper. Turn down the heat and cook until soft.
  3 tbsp vegetable oil, 1 cup onion, 1/2 cup celery, ½ cup bell pepper
• Add Tex-Mex spice blend and flour, mixing well. Simmer until flour starts to brown.
  2 tbsp Tex-Mex spice blend, 3 tbsp flour
• Add chicken broth, tomato sauce, and whole tomatoes. Break up whole tomatoes into the sauce.
  2 cups chicken broth, 8 ounces tomato sauce, 16 ounces whole tomatoes
• Turn heat to low and simmer for 25-30 minutes. Add water as necessary.
  1/2 cup water

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Nutrition

Calories: 175kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 761mg | Potassium: 597mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1834IU | Vitamin C: 47mg | Calcium: 42mg | Iron: 1mg

More Information

Tomatoes

For the best Ranchero Sauce, use peeled Roma, San Marzano, or garden cherry tomatoes. If your tomatoes are fresh, to peel them simply use a paring knife to cut a shallow cross into the end. Blanch the tomatoes by dropping them into a pot of boiling water for 30-60 seconds. Remove with a slotted spoon. The skin should easily peel off at this point.

Make Extra

Ranchero Sauce freezes well, so I will often make a big batch then freeze it in meal-sized portions. When I need some, I’ll thaw a portion in the microwave, then simmer over low heat in a small pan, adding a little water as necessary to thin it out.

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