Salsa Ranchera is a thick Mexican tomato salsa made with roasted tomatoes, onion, garlic, and chiles like jalapeño or serrano, blended until smooth or slightly chunky.
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It is commonly used as a cooking sauce for dishes like huevos rancheros or served as a table salsa.
This Salsa Ranchera recipe uses roasted tomatoes and chiles blended with garlic and onion.
It makes a thick, flavorful sauce that is easy to prepare and works well for eggs, meats, or tortillas.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Plum tomatoes: Form the base of the salsa and give it a thick texture.
- Jalapeño chile: Adds mild heat and fresh chile flavor.
- Serrano chiles: Add stronger heat and depth.
- Garlic: Enhances aroma and savory flavor.
- Onion: Adds sweetness and body to the sauce.
- Water: Helps blend the salsa smoothly.
- Vegetable oil: Used to cook the salsa and deepen the flavor.
- Kosher salt: Seasons and balances the taste.
How to Make Salsa Ranchera
Note: Full instructions are provided in the recipe card below.
- Set a large 10-inch nonstick skillet over medium-high heat and line it with a piece of foil. Place the tomatoes, jalapeño, and serrano chiles on the foil.
- When the tomatoes and chiles are well charred, about 3 to 4 minutes, turn everything over and char the other side. Remove from heat, cut the chiles into pieces, and add them to a blender along with 1 roughly chopped garlic clove and ⅓ cup water. Blend well.
- Add the roasted tomatoes and pulse only a few times to keep some texture.
- Heat 2 tablespoons of oil in a medium saucepan. Add the onion and sauté until lightly golden.
- Add the blended salsa, season with salt, and cook over medium heat for 15 minutes. Taste and adjust seasoning with salt as needed.
Hint: Roast the tomatoes and chiles until well charred to bring out their flavor before blending.
Storage, Make Ahead, & Freezing
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Make Ahead: Prepare up to 2 days in advance and refrigerate until ready to use.
Freezing: Freeze in a sealed container for up to 2 months. Thaw in the refrigerator before reheating.
Camila's Tips & Variations
- Salsa tastes bland: Add more salt or roast the vegetables longer. You can also add cilantro, cumin, or a splash of lemon juice.
- Too spicy: Remove the seeds from the chiles before blending.
- Too thick: Add a little bit of water to thin the mixture.
- Too thin: Simmer for a few more minutes until slightly reduced.
- Texture: Make sure to pulse the blender so the salsa stays slightly chunky.
Frequently Asked Questions
Why is my salsa ranchera bitter?
The garlic or chiles burned → Roast until charred but not black.
How do I make salsa ranchera less spicy?
Too much chile heat → Remove the seeds or use fewer serranos.
Can I make salsa ranchera without roasting?
Roasting adds flavor → You can blend raw, but the taste will be milder.
Why is my salsa too watery?
Too much liquid → Simmer longer to reduce and thicken.
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Recipe
Salsa Ranchera
Equipment
- large nonstick skillet (for roasting)
Ingredients
- 7 plum tomatoes
- 1 jalapeño chile
- 3 serrano chiles
- 1 garlic clove , roughly chopped
- 1 small yellow onion , finely chopped
- Kosher salt , as needed
- ⅓ cup water
- 2 tablespoons vegetable oil
Instructions
- Set a large 10-inch nonstick skillet over medium-high heat and line it with a piece of foil. Place the tomatoes, jalapeño, and serrano chiles on the foil.
- When the tomatoes and chiles are well charred, about 3 to 4 minutes, turn everything over and char the other side.
- Remove from heat, cut the chiles into pieces, and add them to a blender along with 1 roughly chopped garlic clove and ⅓ cup water. Blend well.
- Add the roasted tomatoes and pulse only a few times to keep some texture.
- Heat 2 tablespoons of oil in a medium saucepan. Add the onion and sauté until lightly golden.
- Add the blended salsa, season with salt, and cook over medium heat for 15 minutes. Taste and adjust seasoning with salt as needed.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
