Magnolia Ranchero Sauce

🥘 Ingredients

• cumin
  1/2 tsp
• garlic
  1 clove
• jalapeño
  1/2
• onion
  1 small
• salt
  1 tsp
• tomatoes
  2.5 c
• unsalted butter
  1 Tbsp
• water
  4 tbsp

🍳 Cookware

• large saucepan
• immersion blender

1. 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 .

   unsalted butter: 1 Tbsp, tomatoes: 2.5 c, onion: 1 small, jalapeño: 1/2, garlic: 1 clove, salt: 1 tsp
2. 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 .

   water: 4 tbsp, cumin: 1/2 tsp
3. 3

   Set the ranchero sauce aside.
4. 4

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