Ranchero sauce contains only seven ingredients (all of which are available at any grocery store) so it’s super easy to throw together at a moment’s notice. A fresh tomato-based sauce, the name is a nod to ranchers who would make it quickly over a wood fire to add to their meals. 

There are many versions that exist, which vary depending on the peppers used or the ingredients omitted (such as garlic). Once you learn how to make it, you can play with it by swapping in other fresh peppers.

Ingredients

• 1 medium Jalapeño pepper
• 1/2 medium serrano pepper
• 1 pound roma tomatoes (4 to 5)
• 1 unpeeled clove garlic
• 1/4 medium white onion
• 2 sprigs fresh cilantro
• Kosher salt

Procedure

1. Heat a large cast iron comal or skillet, or other heavy-bottomed skillet over medium-high heat until hot. Meanwhile, trim and halve 1 medium Jalapeño pepper lengthwise. Remove the seeds from the jalapeño and 1/2 medium serrano pepper.
2. Add the Jalapeño, serrano, 1 pound roma tomatoes, 1 unpeeled garlic clove, and 1/4 medium peeled white onion to the skillet. Cook, flipping or rotating everything every 2 minutes, until charred in spots all over, about 8 minutes total.
3. Peel the garlic and place in a blender or food processor fitted with the blade attachment. Add the tomatoes, onion, and peppers. Pulse several times until you get a chunky consistency. Transfer to a bowl.
4. Finely chop the leaves and tender stems from 2 fresh cilantro sprigs (about 1 tablespoon), add to the sauce, and stir to combine. Taste and season with kosher salt as needed.