Ingredients
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1 tablespoon canola oil
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1 large yellow onion, diced
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1 serrano pepper, diced (or any other hot pepper)
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4 cloves garlic
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1 canned chipotle pepper, diced
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1 teaspoon adobo sauce (from chipotle peppers)
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½ teaspoon ground black pepper
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2 teaspoons chile powder
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2 (14.5-ounce) cans diced tomatoes
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1 6-ounce can tomato sauce
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Kosher salt to taste
Instructions
- Add the oil to a medium saucepan over medium heat. Add the onion and serrano pepper, and sauté until the onions are soft amd transparent.
- Add the onion mixture to a food processor bowl, along with the remaining ingredients. Pulse until well combined, but do not puree.
- Transfer mixture back to the saucepan and simmer for about 30 minutes. Ranchero sauce will keep, refrigerated, for a week.
