Ranchero Sauce

Total Time:
1 hr 20 min
10 min
1 hr 10 min

12 cups

  • 1 green bell pepper
  • 1 red bell pepper
  • 1 poblano pepper
  • 1 dried guajillo chile
  • 1 dried pasilla chile
  • 3 tablespoons olive oil or vegetable oil
  • 3 medium Spanish onions, coarsely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano, preferably Mexican
  • 1/2 teaspoon dried thyme
  • 1 teaspoon ground black pepper
  • 1 tablespoon kosher salt
  • 6 to 8 garlic cloves, sliced
  • Two 28-ounce cans chopped tomatoes
  • Two 6-ounce cans chopped green chiles
  • 1 tablespoon sugar
  • On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.

  • In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.

  • In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.

  • Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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