Ranchera Sauce

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  1. Place a large skillet over medium heat.
  2. Place whole tomatoes in skillet, and allow skins to blacken on all sides, turning when necessary.
  3. Let cool, and peel tomatoes reserving all juice
  4. Coarsely blend tomatoes and juice in blender or food processor.
  5. Heat oil in saucepan over medium flame. Add onions and cook, stirring until light. brown. Add garlic and chiles, cook for 3 minutes, stirring.
  6. Turn heat to high, add tomato puree, and cook for 5 minutes. Add 2 cups chicken broth or water, bring to boil, remove from heat. Salt to taste.

Variations, tips, shortcuts:
- Tomatoes can be set under a broiler on a cookie sheet to blacken skins.
- Use two 28 oz. cans of whole tomatoes with juice and skip the roasting and peeling.