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A hand dips a tortilla chip into a bowl of salsa, surrounded by more chips.
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Foolproof Homemade Salsa Ranchera Recipe

Homemade salsa ranchera is all about rich, deep flavor without the hassle. With just a few everyday ingredients, you can whip up a warm, smoky sauce that’s perfect for topping, dipping, or adding a punch of spice to any dish. In just 30 minutes, you’ll have a fresh, from-scratch salsa that brings bold Mexican-inspired flavor to your table.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizers
Cuisine: Mexican
Keyword: homemade salsa ranchera
Servings: 8 servings
Calories: 16kcal
Author: Jessica Haggard

Ingredients

  • 1 pound roma tomatoes
  • 2 whole jalapenos
  • 1 small white onion
  • 3 cloves garlic in the skin
  • ¼ cup cilantro minced
  • ½ teaspoon salt
US Customary - Metric

Instructions

  • Start by preheating your oven broiler. Slice the tomatoes, jalapeños, and red onion in half lengthwise, then place them in a baking dish with the cut sides down. Scatter the garlic cloves around them to roast alongside.
  • Slide the dish into the center of the oven and broil for about 20 minutes, watching closely in the last 10 minutes. You want the skins to blister, not burn. Once done, let everything cool for a few minutes, then remove the garlic skins.
  • Transfer the roasted ingredients into a blender or food processor. Add fresh cilantro and salt, then pulse a few times before blending until smooth. If you like a chunkier salsa, stop blending earlier if you want to use it as a dip.
  • Scoop the salsa into a bowl or storage container, give it a quick stir, and dig in! Serve it warm or let it chill for a bit, depending on how you like it.

Notes

  • For a milder salsa, take out the jalapeño seeds and membranes, use just half a pepper, or leave it out entirely. 
  • If you want to turn up the heat, keep the seeds or swap in a spicier chili.
  • If the flavors need adjusting, a splash of lime juice or a pinch of sugar can help smooth out the acidity and heat.
  • Try adding a pinch of black pepper, cumin, dried oregano, thyme, or even a splash of Worcestershire sauce for extra richness.
  • Overripe, soft tomatoes might not be great for slicing, but they’re perfect for this salsa. It’s a great way to use up produce before it goes bad.
  • Blend it as much or as little as you like based on how you plan to serve it.
  • Add a cup of water to thin it out, then use it as a simmer sauce for chicken or a flavor booster for rice. 
Serve: Pair it with chips or serve it with quesadillas for a satisfying snack. For a heartier meal, try it with tacos, skillet meals, tostadas, or grilled meats at your next backyard BBQ.
Store: Keep in an airtight container to keep it fresh. It lasts up to 7 days in the fridge or up to a month in the freezer. When you're ready to use it, let refrigerated salsa sit at room temperature for a bit, or thaw frozen salsa overnight in the fridge. If any excess liquid forms, just drain it before serving.

Nutrition

Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Sodium: 149mg | Fiber: 1g | Net Carbohydrates: 2g
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