📝 About This Recipe
This vibrant, cold-emulsified Ranchero sauce bridges the gap between a traditional smoky salsa and a rich, creamy dressing. Inspired by the bold flavors of Northern Mexico, it features charred aromatics blended into a silky base of sour cream and high-quality oil. It is the perfect cooling yet spicy accompaniment that elevates everything from grilled seafood to crunchy garden crudités.
🥗 Ingredients
The Charred Base
- 2 pieces Roma Tomatoes (halved and seeds removed)
- 1 piece Jalapeño (stemmed; keep seeds for extra heat)
- 3 cloves Garlic (peeled)
- 1/4 cup White Onion (thickly sliced)
The Emulsion & Dairy
- 1/2 cup Mexican Crema or Sour Cream (chilled)
- 1/4 cup Mayonnaise (high-quality egg-based)
- 1/4 cup Neutral Oil (such as avocado or grapeseed oil)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
Seasonings & Herbs
- 1/2 cup Fresh Cilantro (packed leaves and tender stems)
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Ground Cumin (toasted if possible)
- 1 teaspoon Kosher Salt (or to taste)
- 1 teaspoon Honey or Agave (to balance acidity)
- 1/2 teaspoon Dried Oregano (preferably Mexican variety)
👨🍳 Instructions
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1
Preheat a dry cast-iron skillet or comal over medium-high heat until wisps of smoke appear.
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2
Place the tomatoes (cut side down), jalapeño, onion slices, and garlic cloves onto the hot skillet. Char them for 5-7 minutes, turning occasionally, until the skins are blackened and the flesh is softened.
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3
Remove the vegetables from the heat and allow them to cool completely to room temperature. This is crucial for maintaining the cold emulsion later.
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4
Once cooled, place the charred tomatoes, jalapeño, onion, and garlic into a high-speed blender or food processor.
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5
Add the fresh lime juice, smoked paprika, cumin, dried oregano, and honey to the blender. Pulse 5-6 times until a chunky paste forms.
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6
Add the chilled Mexican crema (or sour cream) and mayonnaise to the mixture. Blend on medium speed for 20 seconds until the color turns a pale, sunset orange.
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7
With the blender running on low speed, very slowly drizzle in the neutral oil in a thin, steady stream. This creates a stable emulsion and a velvety mouthfeel.
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8
Add the fresh cilantro and kosher salt. Pulse briefly—just enough to speckle the sauce with green flecks without turning the entire sauce green.
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9
Taste the sauce. Adjust with more salt or lime juice if needed to achieve a bright, zesty finish.
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10
Transfer the sauce to a glass jar or airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to marry and the texture to thicken.
💡 Chef's Tips
Ensure all charred ingredients are completely cold before blending with the dairy to prevent the sauce from breaking. For a spicier kick, use a serrano pepper instead of a jalapeño or leave the seeds in. If the sauce is too thick, thin it out with a teaspoon of cold water or extra lime juice. Use a high-quality oil like avocado oil; olive oil can sometimes turn bitter when blended at high speeds. This sauce keeps beautifully in the refrigerator for up to 5 days, though the cilantro flavor is best on day one.
🍽️ Serving Suggestions
Drizzle over chilled shrimp cocktail or grilled fish tacos for a creamy contrast. Use as a dip for crispy tortilla chips, jicama sticks, or fresh cucumber slices. Slather onto a toasted torta or steak sandwich as a vibrant condiment. Pair with a crisp Mexican Lager or a refreshing Hibiscus (Jamaica) iced tea. Serve alongside roasted potato wedges or fries for a smoky, tangy dipping experience.