🐎 Magnolia Ranchero Sauce

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:fork_and_knife_with_plate: 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

:cooking: 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 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.

🔗 Source

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

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