Hi everyone, welcome back!
This Ranchero sauce really gives your dishes that smoky & spicy kick you're looking for. Fresh Serrano chillies and dried Pequin peppers make up this sauce and give it a bold flavor while the Roma tomatoes round out the flavors by adding acidity and sweetness.
Add some aromatics & toasted cumin & bay leaves, and you have yourself a sauce that is great for tacos, burritos, & of course Huevos Rancheros.
Ingredients List:
1 onion (small dice)
4 cloves garlic (minced)
4 roma tomatoes (medium dice)
1 serrano pepper (minced)
1 tablespoon cumin seeds (toasted)
1 tablespoon tomato paste
2 tablespoons pequin pepper (toasted)
2 bay leaves
3 tablespoons olive oil
2 teaspoons salt
Step by Step instructions:
In a medium sauce pot on medium low heat, start by toasting 1 tbsp cumin seeds, 2 bay leaves & 2 tbsp pequin pepper until fragrant for about 5 minutes.
Add 3 tbsp oil to the pan along with 4 cloves minced garlic & 1 minced Serrano pepper. Cook on medium low heat for 5 minutes until garlic is slightly golden brown.
Next add 1 chopped onion and cook for 10 minutes until achieving color on the onions.
Next to the pan add 1 tbsp tomato paste & cook for 5 minutes.
Now add 4 chopped tomatoes and season with salt.
Cook for 10 minutes until tomatoes have softened.
Remove the bay leaves & place the tomato mixture into a high speed blender/ immersion blender and blend until sauce is smooth and creamy.
Our Ranchero sauce is now ready and it can be served immediately.
This delicious Ranchero sauce is very versatile. You can add less pequin peppers or remove the seeds from the Serrano pepper to tone down the spiciness.
Additionally, more chilies can be added to increase the spiciness. Guajillo & ancho chilies would make an awesome substitution or addition to this recipe.
Have fun and experiment. That is what cooking is all about.
I hope you love this recipe as much as I do.
Happy cooking!!
This recipe is part 2 of 3 in our series on how to make Huevos Rancheros.
Check out this recipe on youtube!
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