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 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
- Fresh Pico de Gallo
- Habanero Salsa
- Fresh Mango Salsa
- Roasted Mango-Habanero Salsa
- Salsa Roja
- Chile de Arbol Salsa
- 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.
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
Jeff says
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
Mike Hultquist says
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!
Stacy says
Mike what type of tomatoes do you use?
Mike Hultquist says
Stacy, I like romas, but have made this with many different types from my garden. Enjoy.
Sarac says
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.
Mike Hultquist says
Nice! Glad you enjoyed it, Sarac!
Boo says
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
Mike Hultquist says
Thanks so much, Boo! Glad you enjoyed it!! We do love this one. YUM.
kimberley dubois says
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.
Mike Hultquist says
Thanks for sharing, Kimberley! =)
Krissy says
Delicious!
Miska Knezevic says
excellent!
Mike Hultquist says
Thanks, Miska!
Redemption America says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks so much! Sounds wonderful.
Margaret Romano says
Can this be served cold?
Michael Hultquist - Chili Pepper Madness says
Absolutely! That's how I normally serve it.
Tim Peterson says
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.
Michael Hultquist - Chili Pepper Madness says
Nice. Thanks, Tim. I'll take some of the superhot version! Enjoy.
Sheila Stang says
Can the Salsa be canned?
Michael Hultquist - Chili Pepper Madness says
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).
Marie says
delicious! BTW, what brand is that food processor? I've not seen one like that!
Michael Hultquist - Chili Pepper Madness says
Thanks, Marie. That is a Ninja.
Rachel Gilson says
Best tomato to use roma or other?
Michael Hultquist - Chili Pepper Madness says
You can use other tomatoes, Rachel. Use your favorite!
Chris Hall says
I made it and it was very good.
Michael Hultquist - Chili Pepper Madness says
Thanks, Chris. Glad you enjoyed it. It's a classic.
khair tlatli says
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
Michael Hultquist - Chili Pepper Madness says
Sounds wonderful! Will need to check this out.
Keith says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Keith. Yes, need more time for cooking!
Barb says
Oh hell, yeah!
Tanks Mike!
Michael Hultquist - Chili Pepper Madness says
Thanks, Barb!
Ramya says
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
Maeva says
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!!
Michael Hultquist - Chili Pepper Madness says
Very nice! Glad you enjoyed it Maeva, and that you found our site. All the best!
Connie says
Can you use canned tomatoes?
Michael Hultquist - Chili Pepper Madness says
Connie, yes, you can use canned tomatoes. Let me know how it turns out for you.
Deb says
Absolutely love this recipe!!! I think the charing takes it over the top.
Michael Hultquist - Chili Pepper Madness says
Thanks, Deb! Glad you enjoyed it!!
Haley says
How do I store it in the freezer and how long does it last n how do I thaw it without it being watery
Michael Hultquist - Chili Pepper Madness says
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.
Shontelle says
How long will this keep in the fridge?
Michael Hultquist - Chili Pepper Madness says
Shontelle, this should last about a week in the refrigerator. I hope you enjoy it.
Rachel says
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!
Michael Hultquist - Chili Pepper Madness says
Sounds great, Rachel! Love it.
Matt says
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.
Michael Hultquist - Chili Pepper Madness says
Great, Matt. Good to hear. Glad you enjoyed it! I love this stuff.
Sandra says
How do you recommend to storage this sauce? Have you tried to freeze it?
Michael Hultquist - Chili Pepper Madness says
Sandra, you can very easily freeze this salsa for longer storage. Enjoy!
Triana Elan says
I want to use Serrano peppers. How do I use them for this recipe, please?
Michael Hultquist - Chili Pepper Madness says
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.
Beth says
Truly a great salsa recipe! I loved the method of roasting the vegetables in the cast iron.
Michael Hultquist - Chili Pepper Madness says
Thanks, Beth! I do love this one! I appreciate it!
Kim Elsberry says
Awesome! Never made salsa before and it was a hit at work.
Michael Hultquist - Chili Pepper Madness says
Great news, Kim! Glad to hear it!
Steven says
Looking forward to trying it, but not being a native speaker the broiling is causing me a few issues.
20 but at what temperature?
Michael Hultquist - Chili Pepper Madness says
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.
Steven says
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!
Michael Hultquist - Chili Pepper Madness says
Outstanding! Glad you enjoyed it, Steven! Have a great day!
Christy says
Great tasting salsa! I had very juicy garden tomatoes so I strained some of the liquid off, but otherwise followed the recipe. Thanks.
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Christy! Fresh garden tomatoes are the BEST for this for sure. Glad you enjoyed it.
Elaine says
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.
Michael Hultquist - Chili Pepper Madness says
I hope you enjoy it, Elaine. It's super tasty. The title says it all. Enjoy.