Try this easy Mexican Salsa Ranchera 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!
What is Salsa Ranchera?
This salsa is pretty common in Mexico, it’s made with vegetables that are roasted in the oven with a touch of heat from jalapenos 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 will take your Mexican feasts to the next level!
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.
The Ingredients
To make salsa ranchera, you will need the following ingredients:
The Directions
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 tray skin side up with the garlic cloves.
Roast the vegetables 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 ingredients until the salsa is smooth.
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. No judgments will be made by our team, now that’s for sure! 😉
For more Mexican salsas and condiments, check out my pico de gallo recipe, the best ever guacamole, and my favorite lime crema!
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Salsa Ranchera
Ingredients
- 5 tomatoes about 1 pound – halved
- 1 jalapeno* 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
Instructions
- 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 tray 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.
Video
Notes
- 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 5 weeks, or in the freezer for up to 3 months.
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