In a small saucepan, warm the avocado oil over medium heat. Add the diced onion, chopped tomatoes, jalapeño, chipotle pepper, garlic, dried oregano, and sea salt. Stir occasionally, allowing the ingredients to soften and meld together as they cook. Let them simmer for about 10 minutes, or until the tomatoes break down and release their juices, forming a rich base for the sauce.

Pour in the vegetable broth, stir well, and let it simmer for an additional minute before removing the saucepan from the heat. Stir in the fresh cilantro and lime juice, letting their bright flavors infuse into the mixture.

Transfer the sauce to a deep bowl or a large jar. Using an immersion blender, carefully blend until the consistency is mostly smooth but still has some texture. Tiny flecks of cilantro should remain visible. If using a traditional blender or food processor, pulse a few times to achieve the same effect.

Taste the sauce and assess its balance. If the flavors are too sharp, mix in ½ teaspoon of cane sugar to mellow the acidity.

Let the sauce cool completely to room temperature before transferring it to an airtight container. Store in the refrigerator for up to one week. This vibrant and smoky ranchero sauce is perfect for huevos rancheros, enchiladas, or as a flavorful addition to any Mexican-inspired dish.