Easy Ranchero Sauce
This ranchero sauce (salsa ranchera) tastes great for both breakfast and dinner. With only three ingredients, it's easy to make a batch any day of the week. Fresh tomatoes, serrano peppers, and green onions give this sauce a chunky texture and delicate flavor that is delicious in its simplicity.
Ingredients
- ¼ cup green onions (about 3 stems)
- 1-2 serrano peppers (stems removed, diced, and deseeded)
- 1 large beefsteak tomato, diced (may use vine-ripe or salad tomato)
- 1 tablespoon vegetable oil (may substitute olive oil or avocado oil)
- ¼ cup water
- ¼ teaspoon salt (to taste)
Instructions
- Trim off part of the green onion stems and slice the remaining onions into small circles.
- After removing the stems, cut the serrano peppers lengthwise. Then deseed and dice the peppers.
- Heat the cooking oil in a skillet and saute the onion and peppers over medium-high heat until tender (about 1-2 minutes).
- Add tomatoes and just enough water to create a sauce (about ¼ cup). Add salt to taste (about ¼ tsp), and simmer for 2-3 minutes until tomatoes become tender. Crush the tomatoes into the mixture with a spoon to blend well.
- Remove the sauce from the heat and serve with tortilla chips, eggs, or your favorite Mexican dish.
Notes
- You can substitute diced yellow onion or white onion for the green onion.
- Use two small serrano peppers or one large serrano pepper, depending on your desired spice level. You can also use jalapeño pepper for a milder sauce.
- Avoid using Roma tomatoes, as these have a thicker skin and tend to have a sweeter flavor.
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