Camille’s Famous Ranchero Sauce
February 7th, 2012 § 20 Comments
During the past four days of our jungle adventure, Camille and I have spooned her famous homemade ranchero sauce on every last thing we’ve eaten. Our rustic cabin kitchen has never been so flavorful.
Each morning, our plates are hot with two skillet-warmed corn tortillas, two runny-yolked fried eggs, ranchero sauce, guacamole, and crumbled queso fresco.
Each afternoon, we’re on the beach with pineapple slaw salads topped with garlicky refried black beans and yet more ranchero sauce.
Each evening, we’re searing snapper ‘til it’s crisp crusted and slathering it in-
you guessed it-
ranchero sauce.
It has become my lifeblood.
This sauce is bright, spicy, and comforting. It’s full-bodied and aromatic and, to my delight, versatile enough to spoon atop just about anything.
Camille’s Famous Ranchero Sauce
- 1 can whole tomatoes in juice, juices reserved
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, peeled and minced
- 1 teaspoon cumin
- 1/8 teaspoon cayenne
- 2 tablespoons minced jalapeno pepper
- salt
- 1 cup fresh cilantro, chopped
- 1 tablespoon vegetable oil
Heat oil over medium heat. Add onions, garlic, and jalapenos. Season with salt. When onions become translucent and begin to brown, deglaze the pan with reserved tomato juice. Cook for 5 more minutes, then add tomatoes. Crush tomatoes with a wooden spoon until well integrated into the sauce. Add cumin, cayenne, and season with salt (to taste). Cook for 10 minutes. Add cilantro and stir to combine. Serve immediately over fish, chicken, enchiladas, or huevos rancheros.
That sounds great! I’m making some right away! Sounds like you’re having a fantastic time! Enjoy!
The hubby would love this for his new huevos rancheros obsession.
i want this to be my lifeblood too!
Oh wow, this recipe sounds so easy yet so delicious! I think I’d sprinkle it on anything and everything too.
Totally making these for a Latin-inspired dinner with my best friend tomorrow night. If only the beach magically appeared upon making this sauce
My husband would love this!! He loves breakfast tacos, so this would be perfect for him!!! We used to live in TX, and this would totally take him back there.
Oh my, I’m already in love! Your recipe says to serve immediately, but do you think this would keep well over the week?
Could you make and freeze this? Looks yummy.
This sounds like a trip I need to go on. Any vacation where I eat this every day sounds amazing.
this looks fantastic! Does Camille have any other recipes up her sleeve that we’ll be seeing in the future? I hope so!
You’ve got us curious about Camille! At first I thought she was your pug, but then I realized her name was DiDi (?) and she probably can’t make ranchero sauce…
Came for an update; stayed (I mean, drooled) for the picture of the guac and tortillas. Have Fun. Viva la Costa Rica!!!
I had snapper last night for the first time, also with a nice crisp crust. It was so flavorful and filling, but I left the table not feeling weighed down. Yum.
Your photos are all sunshine. I love it.
Yum!
Looks wonderful, can’t wait to try it! So happy for you that you’re on this adventure
this makes me want huevos rancheros like nobody, anywhere, has ever wanted huevos rancheros. swoon!
Looks delicious! How does one make pineapple slaw salad? That also sounds like something I would want to eat everyday
What a great recipe – yum!
i made this sauce yesterday to accompany a potato crust quiche i also made….DELISH!!! i absolutely love something spicy, like salsa, to go with eggs, and this was the perfect partner! thanks! =)