Salsa Ranchera: The Perfect Salsa
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.
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 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 line, 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
Try Some of My Other Popular Salsa Recipes
- Fresh Pico de Gallo
- Habanero Salsa
- Fresh Mango Salsa
- Roasted Mango-Habanero Salsa
- Salsa Roja
- Salsa Verde
- Ranchero Sauce
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.
- 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
-
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.
Recipe Video
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.
12 comments
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Truly a great salsa recipe! I loved the method of roasting the vegetables in the cast iron.
Thanks, Beth! I do love this one! I appreciate it!
Awesome! Never made salsa before and it was a hit at work.
Great news, Kim! Glad to hear it!
Looking forward to trying it, but not being a native speaker the broiling is causing me a few issues.
20 but at what temperature?
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.
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!
Outstanding! Glad you enjoyed it, Steven! Have a great day!
Great tasting salsa! I had very juicy garden tomatoes so I strained some of the liquid off, but otherwise followed the recipe. Thanks.
That’s GREAT, Christy! Fresh garden tomatoes are the BEST for this for sure. Glad you enjoyed it.
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.
I hope you enjoy it, Elaine. It’s super tasty. The title says it all. Enjoy.