---
comments: true
tags:
  - sauce
  - magnolia
---
# :racehorse: Magnolia Ranchero Sauce

![Magnolia Ranchero Sauce][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 6 | 25 minutes |

## :salt: Ingredients

- :butter: 1 Tbsp unsalted butter
- :tomato: 2.5 cups tomatoes
- :onion: 1 small onion
- :hot_pepper: 0.5 jalapeño
- :garlic: 1 clove garlic
- :salt: 1 tsp salt
- :droplet: 0.25 cup water
- :herb: 0.5 tsp cumin

## :cooking: Cookware

- 1 large saucepan
- 1 immersion blender

## :pencil: Instructions

### Step 1

In a large saucepan, heat 1 tablespoon of the unsalted butter over medium heat until sizzling. Add the tomatoes, onion,
jalapeño, garlic, and 1 teaspoon of the salt. Cook, stirring occasionally, until the vegetables are very tender, 20 to
25 minutes.

### Step 2

Add 1/4 cup to 1 cup water, depending on the type of consistency, and the cumin. Using an immersion blender, process
until the sauce has a consistency of a chunky tomato sauce, 20 to 30 seconds.

### Step 3

Set the ranchero sauce aside.

### Step 4

If making ahead, the ranchero sauce will keep for 3 to 5 days in an airtight container in the refrigerator.

## :link: Source

- <https://magnolia.com/blog/article/428153/huevos-rancheros-recipe/>

[1]: <../assets/images/magnolia-ranchero-sauce.jpg>