This old-fashioned Mexican salsa is bold and rustic. Made with roasted tomatoes, chiles, onions, garlic, and cilantro, it delivers smoky heat and tanginess. Once you've made it fresh, it's hard to go back to store-bought. It's ready in under 20 minutes, keeps well in the fridge, and tastes even better the next day as the flavors meld.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
So much flavor!
This salsa is simple to prepare and versatile enough to be served as a snack or appetizer with chips, or as a topping for tacos, enchiladas or other Mexican classics. It's a no-brainer to serve it with other 5 de Mayo recipes and for outdoor gatherings in general.
The word ranchera means "ranch-style," and roasting the tomatoes, chiles, onions, and garlic over flames gave the salsa its signature smoky depth, while a squeeze of lime kept it bright and balanced.
It's very easy to make: just roast, blend and serve. Make it as spicy or citrusy as you want to. If feeding a large group, you can double or triple the recipe.
Testing Notes
- Tomatoes: Roma or plum tomatoes are the traditional ones. But you can use round, juicy tomatoes if flavorful and in season. The better the tomato, the better the flavor.
- Roast for flavor: This is a key part of this salsa; don't skip this step. Roast or pan-char the tomatoes, chiles, onion, and garlic until the skins blister and blacken in spots. This caramelization adds depth and a smoky note. For guajillo chiles, you can also choose to toast them briefly in a dry skillet until fragrant, then soak in hot water for 10-15 minutes to soften and skip the roasting. Add them directly to the processor or blender.
- Control the heat: Serrano chiles are spicier and more direct, while guajillos are provide medium heat and a slight sweetness. Use more or fewer chiles depending on your heat preference. Removing seeds will tone down the spice.
- Blend consistency: Start blending without water, then add a splash if you want a looser texture, especially if using as a dip. Too much water can also dull the flavor.
- Season last: Salt brings out the roasted flavor but can taste harsh if added too early, and the type of salt you use has a big impact. Sea salt, and even kosher salt, are subtler than table salt. Blend first, then adjust season to taste with salt, pepper, and lime juice.
FAQ
Salsa ranchera is cooked or roasted and blended for a smooth consistency, while pico de gallo is a fresh, chunky salsa made with raw ingredients.
Use fewer chiles, remove the seeds and veins, or substitute with a mild chile like Anaheim or poblano. Or use jalapeño peppers are between guajillo and serrano.
Process steps
Roma tomatoes are classic, but you can use another fresh tomato variety if seasonal and with good flavor.
Roast
This is where the flavor is, so it's a necessary step.
Use any skillet or the oven. Or grill the vegetables. Char them, but beware: there's a difference between browned (deep, caramelized flavor) and burned (bitter and no good).
Process
Here is where you make it as chunky or smooth as you like it.
I use the regular food processor, but an immersion blender or regular blender work just fine.
Uses for this salsa
- As a dip or snack: serve with corn or tortilla chips or toasted pita triangles.
- Taco and enchilada topping: add a spoonful on top of your favorite pork or meat tacos, or serve it in a bowl along with sour cream and avocado salsa.
- Topped on grilled steak and meat burgers.
- With rice bowls and fried rice.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Salsa Ranchera
Ingredients
- 4 ripe Roma tomatoes, plum or Italian tomatoes
- 2 guajillo peppers, or serrano peppers for a spicier sauce
- ½ cup onion chunks, white or yellow, loosely packed
- 2 garlic cloves, peeled
- ¼ cup fresh cilantro leaves
- 1 or 2 tablespoons lime juice
- ¼ teaspoon ground cumin, or to taste
- ¼ teaspoon salt, or to taste
- freshly ground black pepper, to taste
Instructions
- Place 4 ripe Roma tomatoes, halved, 2 guajillo peppers (use serrano for a spicier salsa), ½ cup onion chunks, and 2 garlic cloves on a hot skillet, griddle, or under the broiler. Cook until the skins are blistered and charred in spots, turning as needed, about 8-10 minutes. Be careful not to burn them, especially the dried chiles.
- Once roasted, you can peel off the tomato and pepper skins for a smoother salsa, though it's optional. Leaving the skins adds more smoky flavor and rustic texture.
- Transfer to a blender or food processor jar, or use an immersion blender and a bowl.
- Add ¼ cup fresh cilantro leaves, 1 or 2 tablespoons lime juice and process until smooth. If the salsa is too thick, add a splash of water to adjust the consistency.
- Add ¼ teaspoon ground cumin, ¼ teaspoon salt and a little freshly ground black pepper. Taste and adjust flavors, adding more salt, or cumin and lime juice if needed. Roasted flavors are strong, so it's best to add little seasoning first and adjust after it's processed.
- Serve cold or at room temperature corn chips (my favorites) and tacos, or warm with enchiladas, grilled meats and huevos rancheros.
plug says
Can this recipe be used to can the salsa using a hot water bath or pressure canning method?
Paula Montenegro says
Hi, canning is not my forte, but from what I gather, it's not a good recipe for that as it doesn't have enough acidity to help preserve it.