An easy, healthy ranchero sauce that comes together over a slight simmer in 30 minutes. Make a big batch and use this sauce in Mexican casseroles, enchiladas or breakfast huevos rancheros.
1 tablespoon vegetable oil
1 onion, diced
1 each red and green bell peppers, diced
1 tbsp taco seasoning (or 1 tbsp chili powder plus 1/2 tbsp Mexican oregano)
1 jalapeno, minced
2 cloves garlic, minced
1 1/2 cups canned diced tomatoes
1 cup vegetable or chicken broth
Salt and pepper, to taste
1 bunch cilantro, minced
Directions1. In a large skillet, add oil over medium heat. Add salt, onions and bell peppers, and saute, 5-7 minutes.
2. Add spices, jalapeno and garlic and saute, 2-3 minutes. Add tomatoes and cook, another 3-4 minutes.
3. Add broth and bring to boil, the reduce heat to low. Add cilantro. Move to blender and blend until smooth.
4. Move sauce back to pan and heat over medium low heat, letting sauce thicken, 5-7 minutes.