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
Debbie says
Can this salsa be frozen? I have a function where I assigned to bring salsa. I want to bring several kinds but don’t want to try and make them all the same day, but I want them to be as fresh as possible .
Thanks
Mike Hultquist says
Absolutely, Debbie. It freezes nicely. Enjoy!
Marika OMeara says
Great way to use up garden bounty! Super easy and adaptable. Thanks!
Mike Hultquist says
Thanks, Marika!
Maggie Scherr says
Was looking for a salsa that I had in a restaurant that was so good! They are all so different. Was pretty sure the tomatoes were roasted. The color and texture resemble this recipe. Everything I have from my garden too! Only thing I can't find is the temperature of the oven? Can't wait to try it!
Mike Hultquist says
Enjoy, Maggie! It's 400 degrees F, which is listed in the recipe card at the bottom of the post. Let me know if you can't find it. It has the exact measurements for everything.
Degüello says
May I suggest another optional added ingredient — Better Than Bullion roasted chicken base (reduced sodium)?
My Mexican housekeeper suggested chicken bullion to me some years ago. I found the normal bullion much too salty and used a low salt version, but found I needed to heat the salsa to dissolve the powdered bullion. Also, low salt bullion is hard to find. Now I have found the Better Than Bullion a much better solution to give the salsa a welcome richness.
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.