Magnolia Ranchero Sauce

🥘 Ingredients

• unsalted butter 1 Tbsp
• tomatoes 2 ½ cups
• onion 1 small
• jalapeño ½
• garlic 1 clove
• salt 1 tsp
• water ¼ cup
• cumin ½ tsp

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 .
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 .
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.