Try this easy Mexican Salsa Ranchera aka ranchera sauce for a homemade and great tasting salsa! Made with roasted tomatoes, onion, garlic, chili, and cilantro. This delicious salsa requires only 6 ingredients and 30 minutes of your time!
If you love Mexican food, then you’re going to LOVE this salsa! It’s a salsa that you can’t beat! Authentic, simple, but LOADED with flavor!
What is Salsa Ranchera?
Ranchera salsa is pretty common in Mexico, it’s a type of salsa roja made with vegetables that are roasted in the oven with a touch of heat from jalapeños or serranos.
It’s not meant to be too spicy, but it all depends on which chili you use and whether you remove the ribs and seeds of the chili or not.
Ranchero Salsa aka Salsa Ranchera is delicious with huevos rancheros, tacos, burritos, enchiladas, nachos, tamales, eggs, chicken, beef, and vegetables.
Overall, this salsa recipe will take your Mexican feasts to the next level! And if you’re making it for a party, I can guarantee that your guests will love it and ask you for the recipe!
Salsa Ranchera Ingredients
To make salsa ranchera, you will need the following ingredients:
- Tomatoes – choose fresh ripe tomatoes (preferably when in season, if they’re not in season then choose smaller varieties of tomato).
- Chili – you can either use jalapeño hot pepper or a serrano chile (remember, serrano chile means more heat!). You can also use canned or jarred pickled chiles.
- Garlic and onion.
- Salt and fresh cilantro leaves.
For extra flavor, Feel free to add additional seasonings to the salsa such as dried oregano, dried thyme, ground cumin, Worcestershire sauce, and ground black pepper.
How to Make Salsa Ranchera
The vegetables are roasted, then they’re blended together to get a somewhat smooth salsa. It’s very simple and quick to make, and definitely worth the effort. Here’s what you have to do:
Slice the tomatoes, chilies, and onion in halves. Season with salt and pepper (pepper is not necessary but adds flavor), and place on a lightly oiled baking sheet skin side up with the garlic cloves.
Roast the onions, garlic, tomatoes, and peppers until they’re tender, then remove from the oven and allow to cool slightly for a few minutes.
Then place the roasted vegetables (and any optional seasonings, see recipe card notes for ideas) in a food processor or blender, and blend the roasted veggies until the salsa is smooth.
How Hot or Spicy is Salsa Ranchera?
This salsa is quite mild as it uses just one jalapeño. To make it hotter, use serrano chiles (for medium heat). It also depends on whether you choose to deseed the chiles or not. For a milder salsa, always remove the seeds and the ribs of the chili.
For even more heat, add habanero chiles or even scotch bonnets. No judgments will be made by our team, that’s for sure! 😉 I mean, if you can handle the heat then you should totally go for it!
- Ranchera salsa is designed to bring out the flavors in beef, chicken, and pork. So it’s great when it’s served with grilled meats
- Perfect for Huevos Rancheros (probably it’s most popular use!).
- Pour it over enchiladas!
- Top your tacos, quesadillas, and even fajitas with this delicious salsa.
- Serve with tortilla chips as an appetizer or snack.
- Add it to BBQ sauce for a spicy kick and extra flavor!
- Also great with eggs, and vegetables.
I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!
If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!
I hope that you love every recipe that you make! – Diana x
Salsa Ranchera Recipe
- 5 tomatoes about 1 pound – halved
- 1 jalapeño* halved (seeds and ribs removed if you want a mild salsa) – see notes*
- 1 onion yellow or white – quartered
- 3 cloves garlic
- ¼ cup cilantro
- ½ teaspoon salt
- Preheat the oven to 400°F (200°C).
- Season the sliced tomatoes, onion, and chili with salt and pepper (if using), and place on a lightly oiled baking sheet skin side up with the garlic cloves.
- Roast the vegetables until they're tender (about 20 minutes), then remove from the oven and allow to cool slightly for a few minutes.
- Place the roasted vegetables (and any optional seasonings, see recipe notes below*) in a food processor or blender, squeeze out the garlic cloves, and blend the ingredients until the salsa is smooth.
- Mix in chopped cilantro, or use it as a garnish when serving.
- Feel free to add additional seasonings to the salsa if you like, such as dried oregano, thyme, cumin, ground black pepper.
- This salsa is quite mild as it uses just one jalapeno. To make it hotter, use serrano chilies. It also depends on whether you choose to deseed the chilies or not. For a milder salsa, always remove the seeds and the ribs of the chili. For even more heat, add habanero chilies or even scotch bonnets.
- Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 6 months.