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Home » Recipes » Salsa Ranchera: The Perfect Salsa

Salsa Ranchera: The Perfect Salsa

by Mike Hultquist · Jul 26, 2019 · 64 Comments · Jump to Recipe

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 on a chip

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.

Salsa Ranchera Recipe

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 in a bowl with a chip

 

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.

Salsa Ranchera in a bowl

How to Make Salsa Ranchera - Recipe Steps

  1. First, slice the tomatoes and jalapenos in half lengthwise and set them onto a cast iron pan or baking sheet, skin sides up.
  2. Add the onion and garlic cloves.
  3. 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.
  4. Remove from heat and cool slightly.
  5. Remove the skins from the tomatoes, peppers and garlic. Discard them.
  6. 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.
  7. 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.

Salsa Ranchera texture, nice and thick and slightly chunky

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

  • Fresh Pico de Gallo
  • Habanero Salsa
  • Fresh Mango Salsa
  • Roasted Mango-Habanero Salsa
  • Salsa Roja
  • Chile de Arbol Salsa
  • Salsa Verde
  • Ranchero Sauce

Salsa Ranchera on a chip, ready to eat

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 on a chip
Print

Salsa Ranchera Recipe

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.
Save Recipe Saved!
Course: Appetizer, Salsa
Cuisine: American, Mexican
Keyword: jalapeno, recipe, salsa, serrano, spicy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 16kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
4.95 from 20 votes
Leave a Review

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

    Makes about 2 cups. Serves 8 ¼ cups.
    Heat Factor: Mild-Medium. You'll get some heat from the jalapeno pepper, but if you're looking for a spicier version that is still authentic and traditional, go with serrano peppers.

    Nutrition Information

    Calories: 16kcal   Carbohydrates: 3g   Sodium: 3mg   Potassium: 159mg   Sugar: 1g   Vitamin A: 520IU   Vitamin C: 12.9mg   Calcium: 10mg   Iron: 0.2mg
    Salsa Ranchera on a chip
    Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

    Reader Interactions

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      Recipe Rating




    1. Jeff says

      March 26, 2023 at 9:47 pm

      Hi Mike,
      Enjoying your emails and web site. Could this recipe be done on a larger scale and canned with a water bath?

      Thanks jeff

      Reply
      • Mike Hultquist says

        March 27, 2023 at 5:30 am

        Hi, Jeff. Thanks. Yes, you should be able to. Check the acidity, though. Should be 3.5 pH or lower for home preserving. You could add a bit more citrus if needed. Enjoy!

        Reply
    2. Stacy says

      March 12, 2023 at 10:46 am

      Mike what type of tomatoes do you use?

      Reply
      • Mike Hultquist says

        March 12, 2023 at 10:57 am

        Stacy, I like romas, but have made this with many different types from my garden. Enjoy.

        Reply
    3. Sarac says

      January 29, 2023 at 11:59 am

      5 stars
      Roasting the peppers and tomatoes adds so much flavor! Thank you for leaving the taco type seasonings out… sacrilege! Lol, I’m a purist and this was perfection.

      Reply
      • Mike Hultquist says

        January 29, 2023 at 12:11 pm

        Nice! Glad you enjoyed it, Sarac!

        Reply
    4. Boo says

      October 23, 2022 at 12:02 pm

      5 stars
      So good-So Good-So Good,enjoy dipping Mex. chips, on eggs, baked potato, on pork, beef tacos, a dollop in my soup, on pizza(oh yeah). This salsa compliments so many foods in all kinds of ways. Appreciate the the "optional additions" see I always read all your delish suggestions. I feel braver, more confident in my cookery. Hot or cold, the salsa more than holds up.
      Thanks Mike

      Reply
      • Mike Hultquist says

        October 25, 2022 at 8:50 am

        Thanks so much, Boo! Glad you enjoyed it!! We do love this one. YUM.

        Reply
    5. kimberley dubois says

      August 14, 2022 at 11:45 pm

      5 stars
      That looks fantastic - if only I didn't already have about 20 containers of different chilli in the fridge!!! And only me eating them....Normally make my salsa from fresh & canned items then heat in microwave but cooking them first is something different for me to try. My oven only has one temp - very hot! I once grew jalapenos on a commercial scale, the venture failed but I ate the pickled jalapenos for almost 10 years after that and now I buy them in 2.8 kg tins from a wholesaler (3 at a time), but because the tins are commercial size, a normal can opener will not open them and I have to take them to the local Chef training school to use their can opener. The things I have to do to appease my chilli needs. I now live in a small apartment and have been growing habaneros on the balcony for a couple of years - so many habaneros and they go so far because they are so hot but reading your recipe, maybe I will go back to growing jalapenos for a change. I give lots away but somehow I don't believe that many of the recipients understand exactly what I am giving them. Some think they are just chillies. No such thing...… I am from Australia and back in the 80s I would import a wide variety of chilli seeds from the Redwood Seed Company in California. My dream was to have a restaurant specializing in chilli dishes - but not all dreams come to fruition. Last night I dreamt my granny was my white furry cat and I wondered why she was in the bath when there was no water for her to have a bath in. . Guess the cat side of her took control. LOL.

      Reply
      • Mike Hultquist says

        August 15, 2022 at 5:58 am

        Thanks for sharing, Kimberley! =)

        Reply
    6. Krissy says

      August 14, 2022 at 6:22 pm

      5 stars
      Delicious!

      Reply
    7. Miska Knezevic says

      July 31, 2022 at 2:05 pm

      5 stars
      excellent!

      Reply
      • Mike Hultquist says

        July 31, 2022 at 4:39 pm

        Thanks, Miska!

        Reply
    8. Redemption America says

      March 27, 2022 at 6:25 pm

      5 stars
      I make it similar to this, sometimes with simmered Tomatillo added.
      This is a good basic option, I just like a couple of simmered Chile Pasilla peppers added to darken the color that gives it a fuller Mexican flavor.
      My Molcajete gets the job done just right.

      Love it.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 28, 2022 at 8:40 pm

        Thanks so much! Sounds wonderful.

        Reply
    9. Margaret Romano says

      March 15, 2022 at 3:25 pm

      Can this be served cold?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 15, 2022 at 9:16 pm

        Absolutely! That's how I normally serve it.

        Reply
    10. Tim Peterson says

      November 30, 2021 at 4:15 pm

      5 stars
      Thanks for sharing this salsa recipe, Mike. The extra spice recommendations were perfect. I made two recipes; one for my wife and one with a medley of superhot peppers for me. Delicious.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        November 30, 2021 at 4:58 pm

        Nice. Thanks, Tim. I'll take some of the superhot version! Enjoy.

        Reply
    11. Sheila Stang says

      September 13, 2021 at 7:39 pm

      Can the Salsa be canned?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        September 14, 2021 at 6:44 am

        Yes, Sheila, though you may need to lower the pH to 3.5 or lower for home canning. You can add in more acid (citrus or vinegar).

        Reply
    12. Marie says

      September 02, 2021 at 9:02 am

      5 stars
      delicious! BTW, what brand is that food processor? I've not seen one like that!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        September 02, 2021 at 1:06 pm

        Thanks, Marie. That is a Ninja.

        Reply
    13. Rachel Gilson says

      July 31, 2021 at 2:04 pm

      Best tomato to use roma or other?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 01, 2021 at 7:54 am

        You can use other tomatoes, Rachel. Use your favorite!

        Reply
    14. Chris Hall says

      July 21, 2021 at 9:27 am

      4 stars
      I made it and it was very good.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        July 21, 2021 at 12:10 pm

        Thanks, Chris. Glad you enjoyed it. It's a classic.

        Reply
    15. khair tlatli says

      May 03, 2021 at 2:53 am

      We have the same sauce in Tunisia and Algeria, we call it mechouia salad (means grilled salad) we use a mortar to mix all the ingredients

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 03, 2021 at 7:42 am

        Sounds wonderful! Will need to check this out.

        Reply
    16. Keith says

      May 03, 2021 at 2:33 am

      5 stars
      Another great recipe as I have come to expect. Only problem I have is there isn’t enough time to try all of the recipes

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 03, 2021 at 7:42 am

        Thanks, Keith. Yes, need more time for cooking!

        Reply
    17. Barb says

      May 02, 2021 at 12:21 pm

      5 stars
      Oh hell, yeah!

      Tanks Mike!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 03, 2021 at 7:42 am

        Thanks, Barb!

        Reply
    18. Ramya says

      May 02, 2021 at 6:32 am

      sorry just saw this now will be making this soon i never had salsa before perfect for my snacks will tag you on twitter if i make this Thanks Ramya

      Reply
    19. Maeva says

      March 24, 2021 at 3:29 pm

      5 stars
      I just made this today and I mixed the serrano with the jalapeno. I am in LOVE with this entire website and my salsa came out amazing. Time to make your salsa verde and salsa rojo!!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 24, 2021 at 3:40 pm

        Very nice! Glad you enjoyed it Maeva, and that you found our site. All the best!

        Reply
    20. Connie says

      March 05, 2021 at 8:47 am

      Can you use canned tomatoes?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 05, 2021 at 3:23 pm

        Connie, yes, you can use canned tomatoes. Let me know how it turns out for you.

        Reply
    21. Deb says

      January 02, 2021 at 2:03 pm

      5 stars
      Absolutely love this recipe!!! I think the charing takes it over the top.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 03, 2021 at 7:24 pm

        Thanks, Deb! Glad you enjoyed it!!

        Reply
    22. Haley says

      September 21, 2020 at 8:24 pm

      How do I store it in the freezer and how long does it last n how do I thaw it without it being watery

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        September 22, 2020 at 6:13 am

        Haley, you can store this for up to 6 months or even longer. I would thaw it at room temperature. I can still get a touch watery, but with several good stirs it should be just fine. You can also toss it back into a processor and give it a few pulses. Let me know how it turns out for you. Enjoy.

        Reply
    23. Shontelle says

      July 27, 2020 at 4:09 pm

      5 stars
      How long will this keep in the fridge?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        July 28, 2020 at 5:55 am

        Shontelle, this should last about a week in the refrigerator. I hope you enjoy it.

        Reply
    24. Rachel says

      June 29, 2020 at 1:25 pm

      Whipped this salsa up this afternoon. I substituted Serranos for the Jalepeno because I had fresh ones just in from the garden. Super easy and so delicious! Thanks for the recipe!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        June 29, 2020 at 2:05 pm

        Sounds great, Rachel! Love it.

        Reply
    25. Matt says

      April 18, 2020 at 10:45 am

      5 stars
      Great recipe! very customizable and really hits the spot. This is on a standard rotation in my house now that I have consistent hot pepper yields coming in.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        April 18, 2020 at 12:35 pm

        Great, Matt. Good to hear. Glad you enjoyed it! I love this stuff.

        Reply
    26. Sandra says

      April 12, 2020 at 7:55 pm

      5 stars
      How do you recommend to storage this sauce? Have you tried to freeze it?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        April 13, 2020 at 7:34 am

        Sandra, you can very easily freeze this salsa for longer storage. Enjoy!

        Reply
    27. Triana Elan says

      March 03, 2020 at 3:30 pm

      I want to use Serrano peppers. How do I use them for this recipe, please?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 03, 2020 at 4:13 pm

        Triana, you can substitute them for the jalapeno peppers (so use 2-4 of them, depending on the size), but it will be hotter. If you're concerned about the heat, use only 1 serrano pepper. It will still be very good. Let me know how it turns out for you.

        Reply
    28. Beth says

      September 29, 2019 at 9:55 am

      5 stars
      Truly a great salsa recipe! I loved the method of roasting the vegetables in the cast iron.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        September 29, 2019 at 10:03 am

        Thanks, Beth! I do love this one! I appreciate it!

        Reply
    29. Kim Elsberry says

      August 22, 2019 at 5:29 pm

      5 stars
      Awesome! Never made salsa before and it was a hit at work.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 23, 2019 at 6:40 am

        Great news, Kim! Glad to hear it!

        Reply
    30. Steven says

      August 09, 2019 at 5:28 am

      Looking forward to trying it, but not being a native speaker the broiling is causing me a few issues.

      20 but at what temperature?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 09, 2019 at 8:37 am

        Steven, many ovens have a "broil" setting, but if yours does not, just set the oven to 400 degrees F (200 C) and bake about 20 minutes, or until the pepper and tomato skins char a bit. Let me know how it turns out for you.

        Reply
        • Steven says

          August 09, 2019 at 8:58 am

          5 stars
          Thank you for the speedy reply.

          We do have broil settings, but most ovns also need a temperature set.

          However, mine starts out at 200c so that's what I went with.

          20 was a bit too short for me, I cranked it to 300 and gave it another 5 minutes and that did it, cheers!

          Too hot for my girlfriend with 2 jalapeños tho, more salsa for me!

          Reply
          • Michael Hultquist - Chili Pepper Madness says

            August 09, 2019 at 8:59 am

            Outstanding! Glad you enjoyed it, Steven! Have a great day!

            Reply
    31. Christy says

      August 07, 2019 at 12:30 pm

      5 stars
      Great tasting salsa! I had very juicy garden tomatoes so I strained some of the liquid off, but otherwise followed the recipe. Thanks.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 07, 2019 at 12:34 pm

        That's GREAT, Christy! Fresh garden tomatoes are the BEST for this for sure. Glad you enjoyed it.

        Reply
    32. Elaine says

      August 03, 2019 at 6:58 am

      I have been looking for a good recipe. I haven't yet found one that interested me. This looks like one I will use and will make it.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 03, 2019 at 7:31 am

        I hope you enjoy it, Elaine. It's super tasty. The title says it all. Enjoy.

        Reply

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