This is a print preview of "Salsa Ranchera" recipe.

Salsa Ranchera Recipe
by Kathleen is Cooking in Mexico

Salsa Ranchera

Salsa is the ketchup of Mexico, but much more tasty, varied and appealing. Salsa Ranchera is served all over Mexico, adding a zesty flavor to meats, eggs, or anything served in a tortilla.

Rating: 4.8/5
Avg. 4.8/5 3 votes
Prep time: Mexico Mexican
Cook time: Servings: 1 Cups


  • 4 large Roma tomatoes (about 1 lb./1/2 kilo)
  • 3 serrano chiles
  • 2 tablespoons mild oil
  • 1/4 medium onion, small dice
  • 2 large cloves of garlic, peeled and minced
  • 1/2 teaspoon salt, or to taste


  1. Roast tomatoes and chiles, either under a broiler, on grill, or on a skillet, turning with tongs to darken all sides.
  2. While tomatoes and chiles are cooking, sauté onion in oil over low heat until tender and almost translucent. Do not allow to brown. Add minced garlic and cook 30 seconds more.
  3. Cut out stem ends of cooked tomatoes and cut into quarters. Remove stems and seeds from chiles; cut into quarters. (To remove seeds, spear the chile with a fork, cut in half, and then use the tip of the knive to scrape out the seeds.)
  4. Blend chiles, tomatoes, onion and garlic in a food processor until roughly pureed, but not completely smooth. Texture is good.
  5. Add tomatoes and chiles to the hot skillet and continue cooking with onion and garlic. Simmer for 3-5 minutes over a medium-hot flame until slightly thickened.
  6. Salt to taste and enjoy with tostada chips, spooned over eggs and meats, or with almost anything served on a plate or in a tortilla.