This salsa ranchera recipe makes the best salsa, with fresh tomatoes, jalapeno peppers (or serranos), onion, garlic, cilantro, salt and more. When it comes to salsa, it's hard to beat.
Salsa Ranchera Recipe
If you are a fan of great tasting salsa, this is the salsa you need to make at home. It's a simple recipe, but it's perfect Mexican food, which often takes simple ingredients and turns them into flavors you can't get enough of.
We're talking Salsa Ranchera, and the recipe needs to go into your favorites list. Print it out below and stuff it into that recipe box you've got saved.
What is Salsa Ranchera?
Salsa Ranchera is a Mexican salsa made from roasted tomatoes, jalapenos or serrano peppers, onion and garlic, along with other seasonings.
The ingredients are processed to make a somewhat smooth salsa that be enjoyed with tortilla chips or as an accompaniment to other Mexican dishes, like Huevos Rancheros, tacos, tamales, enchiladas and more.
It's one of my favorite party salsas. Every time I bring it, it disappears in no time. Let's talk about how we make it, shall we?
Salsa Ranchera Ingredients
You'll need the following ingredients to make Salsa Ranchera:
- 1 pound tomatoes
- 2-3 jalapeno peppers (or use serrano peppers for a hotter version)
- ½ large white or yellow onion
- 4 garlic cloves
- 3 tablespoons cilantro
- Salt to taste
Optional Additional Ingredients: Juice from 1 small lime, 1 tablespoon Worcestershire sauce, ½ teaspoon cumin, cracked black pepper.
These ingredients can help enhance the flavor and will help you make it to your own personal preference.
How to Make Salsa Ranchera - Recipe Steps
- First, slice the tomatoes and jalapenos in half lengthwise and set them onto a cast iron pan or baking sheet, skin sides up.
- Add the onion and garlic cloves.
- Set the pan into the center of the oven and broil for 20 minutes, or until the skins of the tomatoes and peppers blister up. Do not allow to burn.
- Remove from heat and cool slightly.
- Remove the skins from the tomatoes, peppers and garlic. Discard them.
- Add the tomatoes, peppers, garlic and onion in a food processor along with cilantro and salt. If using any of the optional ingredients, add them now. Process until smooth.
- Season with salt to taste and serve warm.
BOOM! Done. Simple enough, isn't it? This recipe makes about 2 cups, so if you're bringing it to a party, plan accordingly.
How Hot is Salsa Ranchera?
Heat Factor: Mild-Medium. You'll get some heat from the jalapeno peppers, but if you're looking for a spicier version that is still authentic and traditional, go with serrano chile.
Of course if you'd like to toss in a couple habanero peppers for some real heat, no one around here would complain! Enjoy.
Serving Ideas for Salsa Ranchera
Serve up your Salsa Ranchera with warmed tortilla chips, or serve it on the side to spoon over pretty much any traditional Mexican dish, like tacos or burritos, enchiladas, chorizo con huevos and more.
Try it With Some of These Popular Recipes
- Huevos Rancheros
- Migas – Scrambled Eggs with Crispy Tortillas
- Shakshuka
- Chilaquiles Rojos
- Chorizo con Huevos
- Chicken Gorditas
- Salsa Chicken
Try Some of My Other Popular Salsa Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Salsa Ranchera Recipe
Ingredients
- 1 pound tomatoes
- 2-3 jalapeno peppers or use serrano peppers for a hotter version
- ½ large white or yellow onion
- 4 garlic cloves
- 3 tablespoons cilantro
- Salt to taste
OPTIONAL ADDITIONS: Juice from 1 small lime, 1 tablespoon Worcestershire sauce, ½ teaspoon cumin, cracked black pepper
Instructions
- Slice the tomatoes and jalapenos in half lengthwise and set them onto a cast iron pan or baking sheet, skin sides up.
- Add the onion and garlic cloves.
- Set the pan into the center of the oven and broil (400 degrees F) for 20 minutes, or until the skins of the tomatoes and peppers blister up. Do not allow to burn.
- Remove from heat and cool slightly.
- Remove the skins from the tomatoes, peppers and garlic. Discard them.
- Place the tomatoes, peppers, garlic and onion in a food processor along with cilantro and salt. If using any of the optional ingredients, add them now. Process until smooth.
- Adjust for salt and serve warm.
Video
Notes
Nutrition Information
Angela says
I just made this recipe and it tastes as good as my favourite Mexican restaurant’s salsa. Yum! Thanks for the recipe!
Mike Hultquist says
Perfection!! Glad you found it, Angela. Thanks for sharing this.
James says
How long will this last in the fridge after making it? Will freezing it destroy the texture?
Mike Hultquist says
It should last at least a week, though with a bit more acidity, it can last longer. You can freeze it, though fresher is best.
Shelley says
I love experimenting and trying new homemade salsas. I made this one today and it was really, really good! Although, I had to roast my tomatoes double time and they still didn't char. I finally gave up and used them anyway lol But the charred jalapenos, onion, and garlic really did give it a flavor boost! I also added some cilantro, because I LOVE cilantro! I just put it in my morning grits and it was fantastic! I'll try it again at maybe a higher temp next time for the tomatoes (I put it at 400). It is a keeper in my salsa collection 😀 Thanks so much for posting the recipe!
Mike H. says
You are very welcome, Shelley! I am very happy to hear that you are keeping this recipe in your collection =)
Janice says
Just made this with serrano chilies, love it.
Mike H. says
Happy to hear it, Janice. Thank you!
Kristen says
I have made more recipes of yours than I can count but this is the first time I've made a tomato salsa. this combination is top notch. Best salsa I've ever had at home. Jarred salsa is no longer allowed in my home. This is muy sabroso.
Mike Hultquist says
Awesome to hear, Kristen. I love it! Glad you're finding so many recipes you enjoy!
Anna says
The Salter is really good For how long can a storage in the fridge?
Mike Hultquist says
Thanks, Anna! This will last a week or so in a sealed container in the fridge. You can freeze, too.
Michelle says
This was SOOO GOOOOOD.
Impressive flavor! And very authentic!
We love it-- thank you so very much!
M
Mike H. says
You are very very welcome, Michelle!
nadene says
do you use roma tomatoes mike, if not do you remove the pulp first?
Mike Hultquist says
Nadene, I've made this with different types. Romas are good for sure, though you can use your favorites. I don't always remove the pulp (just my preference), but you can if you'd like. You'll get a thicker salsa by removing it. Let me know how it turns out. Enjoy!
Shanny says
I'm making this tonight except with roasted poblanos instead of jalapeños because that is what I have. Would this also be considered a salsa Rojo? I know the cooking process is different for each one, but just curious as to why this is called salsa ranchera? Is it a regional thing?
Mike Hultquist says
They are very similar, Shanny. Mine are super close to each other, but they vary in ways you can change them up. Salsa roja is typically more blended and focuses on tomato with chilies and spices. Salsa ranchera can include other vegetables and you can often char the peppers/ingredients and make it a bit more chunky.
Kimberly says
Wow! This is the first recipe I've made from your site, but it definitely won't be the last. The flavor is so much better than anything purchased from the grocery store.
I needed a recipe to use up the last of my garden harvests for the year and this is an absolute keeper. I was going to can this salsa, but I can't stop eating it!
Mike H. says
Haha, I know that feeling, Kimberly. Enjoy!
Kathy G says
Can I can this can this salsa
Mike Hultquist says
You should be able to can this with the water bath method, Kathy. You might need to add some acid to lower the pH. Shoot for 3.5 or lower.