Ingredients
1 tablespoon olive oil
1/2 large white onion, diced
3 plum tomatoes, diced
1 jalapeño pepper diced
1 chipotle pepper in adobo sauce, chopped
1 teaspoon minced garlic (about 2 cloves)
1/4 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 cup chicken stock (or water)
1/4 cup chopped cilantro
2 tablespoons lime juice (about the juice of 1 lime)
Preparation
Step 1
Heat olive oil in a medium skillet or pot over medium-high heat.
Step 2
Add onions, tomatoes, jalapeno, chipotle pepper, garlic, salt, paprika and dried oregano. Cook for 10 minutes, stirring occasionally, until onions and peppers soften and the mixture becomes very concentrated.
Step 3
Add chicken stock, stir to combine and cook for 30 more seconds.
Step 4
Remove from heat and stir in cilantro and lime juice.
Step 5
Using an immersion blender or regular stand blender, carefully blend the mixture until it reaches the consistency you want. A few pulses will leave the ranchero sauce slightly chunky, or you can puree it until it's completely smooth.
Step 6
Taste and season with more salt if necessary. Serve immediately on top of eggs, tacos, burritos and all your favorite Mexican foods.
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