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 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 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
- 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 line, 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.
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