Ranchero Sauce

Ranchero sauce is great on everything! If you love Mexican or New Mexican food as much as I do, you need a good go-to ranchero sauce.

Along with green chile sauce, every cook I met when we were stationed in New Mexico had a “go-to ranchero sauce” — that one magic jar in the fridge that turns a plain dish into something worth lingering over. It just makes whatever it’s on taste better.

Smoky, spicy, and ladled over a plate of no-huevos rancheros, it’s so good!

These days, my version is all plant-based, made with roasted poblanos instead of fiery jalapeños for a deeper, mellow heat that feels more like a hug than a dare. You can definitely use a traditional jalapeno or pop it hot even more with habaneros or even ghost peppers (watch out!!). If you’re not quite that adventurous, then a touch of cayenne works too.

💵 Cost

Roughly $0.50 per cup to make yourself — a fraction of the $4–$5 you’ll pay for store-bought versions (and with no oil, sugar, or preservatives).

💡 Pro Tip

Roast a few extra poblanos when you make this and freeze them in a zip bag. They blend beautifully into future batches and add an instant hit of smoky depth to soups or chili.

🌻Final thoughts

This sauce reminds me that comfort food doesn’t need to be heavy — just full of heart. When you pour this over your tofu rancheros or dip warm tortillas into it, you’re tasting the same spirit that’s always lived in Southern kitchens: simple, soulful, and made with love.

Ranchero Sauce

Our time stationed in New Mexico was magical – especially from a food perspective! Now, I keep a jar of this sauce ready for everything — breakfast burritos, baked potatoes, tofu scrambles, or even spooned over roasted veggies. It’s rich, vibrant, and layered with that earthy Southwestern flavor that I just grew to love!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12 tablespoons

Course: Side Dish

Cuisine: Mexican

Calories: 10

Ingredients Method Notes

Ingredients

  

• 1 large poblano pepper
• 3 cups tomatoes fresh or canned
• ½ onion chopped
• 1 clove garlic
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Method

 

1. Roast the poblanos in the air fryer at 375°F for about 12 minutes, or broil until the skins blister and blacken. Let cool, peel off skins, and remove seeds. You can also simply de-seed and chop, then roast in the air fryer or oven. If roasting over the gas range flame, keep them intact first.
2. Add roasted poblanos, tomatoes, onion, garlic, cumin, smoked paprika, salt, and pepper to a pot and simmer. Blend with an immersion blender OR start by putting all of it in a blender and blend until smooth. Then simmer on the stove.
3. Simmer over medium heat for 10–15 minutes, stirring occasionally, until slightly reduced. Adjust seasoning to taste.
4. Use immediately, or let cool and refrigerate in a sealed jar up to 5 days or freeze up to 3 months.

Notes

Note: If you want more smoke, add 1/2 tsp more smoked paprika and maybe 1/4 tsp of liquid smoke.