Smoky Spiced Ranchero Sauce
Elevate your meals with this Smoky Spiced Ranchero Sauce, a zesty and savory sauce that's perfect for tacos, enchiladas, grilled meats, or as a dip for your favorite tortilla chips. This recipe highlights the bold flavors of blackened poblano and jalapeño peppers, complemented by aromatic spices and fresh cilantro. Easy to prepare and versatile, this sauce not only tastes great but also adds a vibrant color and rich flavor to your dishes. Prepare it in advance and store it in the fridge to enjoy a burst of flavor whenever you need it!
N/A
Servings
24
Calories
14
Ingredients
Ingredients
Poblano peppers
2 (blackened and peeled)
Jalapeno
1 (blackened and peeled)
Cumin
1 teaspoon (toasted)
Extra virgin olive oil
1 tablespoon (none)
Onion
1 (coarsely chopped)
Minced garlic
1 tablespoon (none)
Crushed tomatoes
2 cups (none)
Water
1/2 cup (none)
Red wine vinegar
1 tablespoon (none)
Salt
1 teaspoon (none)
Ground pepper
1/2 teaspoon (none)
Cilantro leaf
1/3 cup (fresh, chopped)
Lime
1 (juice of)
Tabasco sauce
to taste (none)
Instructions
1
Begin by blackening the poblano and jalapeño peppers either under a broiler or over the flame of a gas stove until their skins are charred.
2
Once blackened, transfer the peppers to a plastic bag and seal it. Let them steam for about 10 minutes to loosen the skins.
3
In a saucepan over medium heat, toast the cumin seeds until they start to smoke and become fragrant, stirring frequently.
4
Add the extra virgin olive oil, followed by the coarsely chopped onion and minced garlic. Sauté for 2-3 minutes until the onions are translucent.
5
Stir in the crushed tomatoes, water, red wine vinegar, salt, and ground pepper. Allow the mixture to simmer on low heat for about 5 minutes, stirring occasionally.
6
After steaming, carefully remove the skins from the peppers, seed them, and chop them coarsely.
7
Add the chopped peppers to the saucepan and cook for an additional 5 minutes, allowing the sauce to thicken slightly.
8
For a smoother texture, pulse the sauce in a blender or food processor to your desired consistency.
9
Allow the sauce to cool, then refrigerate it for up to a month. Serve it warm or at room temperature, drizzled with a splash of lime juice and Tabasco sauce for extra kick!
Nutrition Information
1g
Fat
3.4g
Carbs
0.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Spiced Ranchero Sauce?
It is a zesty and savory sauce made with blackened peppers and aromatic spices, perfect for Mexican-inspired dishes.
What are the main peppers used in this recipe?
The recipe primarily uses two poblano peppers and one jalapeño pepper.
How do I blacken the peppers?
You can blacken them either under a broiler or directly over the flame of a gas stove until the skins are charred.
Why should I put the peppers in a plastic bag after blackening?
Sealing them in a bag allows them to steam, which loosens the skins and makes them easier to peel.
How long should the peppers steam in the bag?
They should steam for approximately 10 minutes.
What is the benefit of toasting the cumin seeds?
Toasting cumin seeds until they are fragrant enhances their smoky flavor and aroma in the sauce.
How long do I need to sauté the onion and garlic?
Sauté the onion and garlic for about 2-3 minutes until the onions become translucent.
What type of tomatoes are best for this ranchero sauce?
The recipe calls for 2 cups of crushed tomatoes.
How long does the sauce need to simmer?
The sauce simmers for 5 minutes after adding tomatoes and liquid, and another 5 minutes after adding the peppers.
Should I remove the seeds from the peppers?
Yes, once the skins are removed, you should seed the peppers before coarsely chopping them.
How can I achieve a smoother texture for the sauce?
You can pulse the finished sauce in a blender or food processor until it reaches your desired consistency.
How long can I store Smoky Spiced Ranchero Sauce?
The sauce can be refrigerated for up to one month.
Should the sauce be served hot or cold?
It can be served warm or at room temperature, depending on your preference.
What can I serve with this sauce?
It is excellent with tacos, enchiladas, grilled meats, or used as a dip for tortilla chips.
Is this sauce spicy?
It has a mild to moderate heat from the jalapeño and poblano, which can be adjusted with Tabasco sauce.
How much fat is in one serving?
There is approximately 1 gram of fat per serving.
What are the calorie counts for this recipe?
The sauce contains about 24 calories per serving.
Can I use ground cumin if I don't have seeds?
Yes, though the flavor profile may differ slightly from the toasted whole seeds.
What role does red wine vinegar play in the recipe?
Red wine vinegar adds acidity and brightness to balance the smoky and savory notes.
Can I add fresh cilantro to the sauce?
Yes, 1/3 cup of fresh chopped cilantro leaves is included in the ingredients.
When should I add the lime juice?
Lime juice should be drizzled over the sauce just before serving for an extra kick of flavor.
Is this recipe gluten-free?
Yes, all the listed ingredients are naturally gluten-free.
How many ingredients are in this recipe?
There are 14 ingredients in total.
Can I use this as a marinade?
Absolutely, it works very well as a marinade for grilled meats due to its bold flavors.
What kind of oil should I use for sautéing?
The recipe recommends using extra virgin olive oil.
Does the sauce contain sugar?
No sugar is added to this recipe, and the nutritional data lists sugar as null.
What is the carbohydrate count per serving?
The sauce has approximately 3.4 grams of carbohydrates per serving.
How much protein does this sauce provide?
It provides about 0.4 grams of protein per serving.
What tags describe this recipe?
Common tags include smoky, spicy, ranchero, Mexican, and homemade sauce.
Can I make this sauce in advance?
Yes, preparing it in advance is recommended as it allows the flavors to meld and it stores well in the fridge.