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A bowl of salsa ranchera surrounded by tortilla chips on a wooden surface.

Homemade Salsa Ranchera Recipe

Author: Jessica Haggard
This salsa ranchera recipe is simple and almost effortless, yet bursting with flavor that will get you hooked. Fresh tomatoes, punchy jalapeños, and flavorful garlic make a bold, vibrant sauce that brings authentic Mexican flavors to your table. All you need are a few simple ingredients and 30 minutes of your time!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mexican
Servings 8
Calories 16 kcal

Ingredients
  

  • 1 pound roma tomatoes
  • 2 whole jalapenos
  • 1 small white onion
  • 3 cloves garlic
  • ¼ cup cilantro minced
  • ½ teaspoon salt

Instructions
 

  • Preheat the oven broiler.
  • Slice tomatoes, jalapenos and onion in half lengthwise and arrange in a baking dish, skin side up. Place the garlic around also.
  • Arrange the dish in the center of the oven and broil for 20 minutes, until the skins of tomato and pepper blister. Check frequently in the second half of the cooking time. Do not burn!
  • Remove from the oven and let ingredients cool slightly. Remove and discard the garlic skin.
  • Transfer all ingredients to a food processor or blender. Add cilantro and salt. Pulse to combine and then blend until smooth or leave slightly chunky if that is your preferred texture.
  • Transfer salsa in a container for storage or a bowl and serve. Stir and enjoy!

Video

Notes

  • Since the tomatoes will be broiled or roasted, feel free to use the oldest, ripest, and softest ones you have to prevent food waste.
  • If you prefer your salsa to have milder heat, remove the jalapeño seeds and membranes or use just half a pepper or omit the jalapeño altogether.
  • Blend the salsa according to your preference or how you plan to use it. Blend it smooth if using as a sauce, or pulse it lightly to leave some chunks if planning to use as a dip.
  • Thin to a sauce by adding 1 cup of water and use to cook chicken breast or rice in.
  • Taste and adjust the seasoning with salt. You can also add a pinch of sugar or a splash of lime juice to help balance the heat and acidity.
  • Add more flavor to your salsa by mixing in like ground black pepper, ground cumin, dried oregano, and dried thyme.
Serve: Use salsa ranchera as a dip, sauce, or a topping. Serve with your favorite dippers as a snack or pair with grilled meats for a hearty meal.
Store: Place in an airtight container and store in the refrigerator for up to 7 days or in the freezer for up to 1 month. Thaw refrigerated salsa at room temperature or frozen salsa in the refrigerator overnight before using. Drain excess liquid if there’s any.

Nutrition

Serving: 0.25cupCalories: 16kcalCarbohydrates: 3gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 149mgPotassium: 155mgFiber: 1gSugar: 2gVitamin A: 509IUVitamin C: 9mgCalcium: 10mgIron: 0.2mg
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