Recipe courtesy of Lone Star Taco Bar

Ranchero Sauce

  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 45 min
  • Yield: 12 cups
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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 


  1. 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.
  2. In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
  3. 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.
  4. 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. 
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