29ouncesfire roasted tomatoes (2-14.5 oz. cans)See recipe notes
7ounceschipotle peppers in adobo sauce, rough chopped; (1-7 oz. can)See recipe notes
¼cupchicken broth
½teaspoonkosher salt
½cupcilantro, chopped
1½tablespoonsfresh lime juice
Instructions
In a large skillet heat oil; add onions, jalapeno and garlic; saute 5 minutes on medium heat
1 tablespoon olive oil, 1 cup diced sweet yellow onions, ¼" inch dice, 1 tablespoon jalapeno, minced (remove seeds and membranes), 1 teaspoon minced garlic (or 2 small cloves)
Add fire roasted tomatoes (do not drain) and cook until softened and mixture thickens about 5-8 minutes
29 ounces fire roasted tomatoes (2-14.5 oz. cans)
Add oregano, cumin, sugar, chipotle peppers (with the adobo sauce) to skillet; cook mixture on medium to medium-high heat for about 5 minutes or until the mixture thickens
Transfer to food processor or blender; add cilantro and lime juice; pulse 5-8 times or to desired consistency
½ cup cilantro, chopped, 1½ tablespoons fresh lime juice
Season with salt to taste
½ teaspoon kosher salt
Notes
Using plain diced tomatoes? Add ½ - 1 teaspoon of smoky paprika to get that smoky flavor Ranchero sauce is known for!Want it thinner? Add additional chicken broth or water in ¼ cup increments when it's in the food processorWant it milder? Use only ½ of the can of chipotle peppers in Adobo sauce and use only ½ of a jalapeno, or omit Want it creamier? Add up to ½ cup of heavy creamDo not drain tomatoesDo not drain Chipotle peppers in Adobo sauce