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 just 6 ingredients and 30 minutes of your time!
1jalapeno*halved (seeds and ribs removed if you want a mild salsa) - see notes*
1onionyellow or white - quartered
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.
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.