Ranchero Sauce

Posted by Noelle on August 5th, 2012
Categories: Sauces
Tags: ,,,,,,

We have this great produce market pretty close by that not only sells amazing fruits and vegetables by the armful, they also sell huge bags of dried chiles for a steal. This my friends, is an ideal situation for my hubs and I to add happiness to our marriage. What?!?!? Just hear me out... I love a bargain. I mean, I really, really love a bargain. My hubs likes anything spicy and anything he can experiment with. So together it ticks all the boxes for marital bliss, hey after almost 12 years of marriage you have to appreciate even the little things. So we bought 2 huge bags brimming with dried chiles. Anchos and Guajillos to be exact. The hubs took it as his mission to make some glorious spicy sauces that we could pair with almost anything. This one is a huge success. I love it because it has really good kick, but also real depth and richness of flavor. Oregano and garlic is magic when paired with chiles, and if you have Mexican oregano where you live, by all means please use that instead. This sauce is also incredibly easy to make, so it can be whipped up easily on a weeknight. We use this sauce to smother our burritos, bake our enchiladas, pour onto our tacos, dip our fried tofu into, and scoop up with tortilla chips. It would even be fabulous spooned onto pasta, polenta, or corn bread. Oh the possibilities! Just had to post this one... it truly was created out of love and harmony, and those are the very best recipes to share. Peace!

Vegan Dried Chile Sauce

Vegan Ranchero Sauce


  • 5 dried ancho chiles
  • 5 dried guajillo chiles
  • 1 - 28oz can of whole peeled tomatoes, drained, juice reserved
  • 2 small garlic cloves, chopped
  • 1/3c + 1/4c of reserved tomato juice
  • 1/2 tsp dried oregano
  • 3/4 tsp salt, more to taste
  • Directions:

    Bring a medium pot of water to a boil, remove from heat, add dried peppers and let sit with lid on for at least 30 minutes. Ideally you want to keep the peppers submerged in the water, so add a heavy bowl or even a plate on top of the peppers if needed. After peppers have soaked for 30 minutes, remove stems and place into a food processor (you may want to remove the seeds too if you want a little less heat). Add tomatoes, garlic, reserved juice, oregano, and salt. Process until everything has been pureed into a smooth sauce. Taste and add more salt if needed. This can be used as is at room temperature or heated, either way it's bliss. Makes about 2-1/2 to 3 cups of sauce.

    Vegan Ancho Guajillo Sauce

    Vegan Mexican Ranchero Enchilada Sauce