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Ranchero Sauce


This spicy Mexican tomato sauce is traditionally used for Huevos Rancheros but equally delicious served over steamed veggies or grilled fish.

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Rate this recipe 4.5/5 (16 Votes)
Ranchero Sauce 1 Picture


  • 3 tbsp. olive oil
  • 1 small onion or 1/2 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 to 2 chopped canned chipotles in adobo, or to taste
  • 1 to 2 tbsp. adobo sauce from canned chipotles, or to taste
  • 1 (14-ounce) can diced tomatoes
  • 2 tbsp. chopped cilantro, to finish
  • Squeeze of lime juice, to finish


Adapted from


Step 1

Heat saucepan or skillet over medium heat. Add olive oil. When olive oil is hot, add onion and garlic. Cook, stirring occasionally, until they start to soften, about 2 to 3 minutes. Add chipotles, adobo sauce and diced tomatoes. Stir to combine. Bring to a boil. Reduce and let simmer until slightly thickened, about 20 minutes. Finish with chopped cilantro and lime juice.


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