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Steph @ Life Bites Kitchen

Ranchero Sauce

Quick and brightly flavored ranchero sauce for huevos rancheros, enchiladas, or chip dip
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 16
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tbsp avocado oil
  • 1/2 medium onion minced
  • 28 oz can crushed tomatoes
  • 1 chipotle pepper from a can of chipotle peppers in adobo sauce, chopped
  • 2 garlic cloves minced
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 2 tsp chili powder
  • 1/2 tsp sea salt
  • 1/2 cup broth
  • 1/4 cup fresh cilantro chopped
  • 1 lime

Equipment

  • Immersion blender

Method
 

  1. Heat the oil in a medium pot (I use a stock pot for the blending later).
  2. Add onion, chipotle pepper, and garlic, and simmer for 1 minute.
  3. Add tomatoes, oregano, cumin, chili powder, and salt and simmer for 10 minutes.
  4. Turn off the heat and stir in the broth.
  5. Remove form heat and add cilantro and lime juice.
  6. Carefully use an immersion blender to break up the tomatoes, onions, cilantro, and peppers, until you reach the desired consistency.

Notes

Note: You can use a regular blender, but you need to pause blending every 15 seconds or so and remove the lid to release pressure from the heat. 
This immersion blender is very similar to the one I use (affiliate link). 
You can use 2 chipotle peppers if you want a more complex, spicy, smoky flavor. 

*Please consult your health professional for health and nutritional advice.

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