Magnolia Ranchero Sauce¶
 Serves |
 Total Time |
|---|---|
| 6 | 25 minutes |
Ingredients¶
1 Tbsp unsalted butter
2.5 cups tomatoes
1 small onion
0.5 jalapeño
1 clove garlic- 1 tsp salt
0.25 cup water
0.5 tsp cumin
Cookware¶
- 1 large saucepan
- 1 immersion blender
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 ¼ 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.
Source