Ranchero Sauce (Easy & Authentic)

Ingredients

• 4 Roma tomatoes
• ½ white onion (peeled and halved)
• 1 to 2 jalapeño peppers (stemmed, halved and deseeded)
• 2 garlic cloves (unpeeled)
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano (preferably Mexican oregano)
• ½ teaspoon kosher salt
• 2 tablespoons finely chopped fresh cilantro

Steps

1. 1

   Char the vegetables. Place the tomatoes, onion, jalapeño pepper, and garlic on a sheet pan (I'm using a ¼ sheet pan). Place 4 to 6 inches under the broiler in the oven, and broil for about 3 to 4 minutes, until lightly charred on one side. Use tongs to flip everything over and continue broiling for another 3 to 4 minutes. This step builds that signature smoky flavor. Alternatively, you could char the vegetables on a comal.

2. 2

   Peel and blend. Remove the garlic from its skins. Add the tomatoes, onion, jalapeño pepper, and garlic to a blender. Blend until mostly smooth.

3. 3

   Simmer the sauce. Heat the oil in a skillet over medium heat. Pour in the sauce (be careful as it may splatter). Stir in the cumin, oregano, and salt. Simmer gently for about 5 minutes, to deepen the flavor. If desired, you can add a bit of water for a thinner sauce.

4. 4

   Finish and serve. Remove from the heat, and stir in fresh cilantro before serving.