Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp extra virgin olive oil
  • 1 medium yellow onion (diced)
  • 1 pinch kosher salt
  • 2 large cloves garlic (minced)
  • 1 (14.5 oz) can fire-roasted tomatoes (undrained)
  • 1 (4.5 oz) can chopped green chiles (undrained)
  • 1 (12 oz) jar roasted red peppers (drained)
  • 1 cup chicken or vegetable stock
  • 1 Tbsp cumin
  • ½ tsp kosher salt
  • 1 pinch fresh cracked pepper
  • ¼ tsp hickory liquid smoke
  • ½ cup heavy cream
  • 1 Tbsp unsalted butter

Instruction

  • Heat the olive oil in a medium saucepan over high heat. Add the onion, garlic, and pinch salt, and cook, stirring often, until the onion is softened.
  • Add the remaining ingredients. Use an immersion blender to blend ingredients together until smooth.
  • Bring to a simmer, reduce heat to medium-low, and simmer the ranchero sauce gently, stirring regularly, for 30 minutes to concentrate and blend flavors.
  • Taste for seasoning and add the butter. Yields a little over 4 cups sauce.