If you crave a crafty combo of spicy and smoky, then this salsa is for you!
Also known as “salsa roja”, this salsa ranchera is a classic Mexican sauce that tantalizes the taste buds. It has a yummy harmony of fresh tomatoes, spicy chiles, onion, garlic, and vibrant cilantro. Traditionally, it’s enjoyed with totopos (tortilla chips), but you can put it on almost any Latin dish, from tacos to enchiladas.
As the rosy red sister to tomatillo salsa, or salsa verde, salsa ranchera has a rich history and is especially known for its role in huevos rancheros, a marvelous Mexican breakfast that’s basically fried egg tacos full of flavor. Whether it’s served for breakfast, lunch, or dinner, this salsa will zest up any dish it’s a part of.
The best salsas I’ve ever had were hand-crafted by local rancheros themselves, friendly farmers and cooks down South. I highly recommend trying your hand at this recipe as an homage to them and their crafty culinary culture, which has inspired so many delectable dishes we know and love.
Is Salsa Ranchera Healthy?
Without any added sugars or preservatives, this salsa is as wholesome as it is bright! The combo of vitamin C-rich tomatoes and antioxidant-rich chiles makes for a sauce that tastes and feels good to eat. As far as I can tell, you could eat this salsa by the spoonful and it would still be great for you.
Channel the Ol’ Rancheros and Grow Your Own Tomatoes!
Maybe it sounds crazy, but these days, many of us are returning to our roots, getting down in the dirt with Mother Earth. Whether it’s a family farm, an eco-friendly community, or a tiny backyard garden, there are plenty of opportunities to grow our own food. Tomatoes are pretty easy to grow; just make sure to water them regularly, keep the soil moist, and give them plenty of space to stretch their roots. I recommend topping the soil with mulch to keep it moist for longer. As always, I suggest doing your own research and finding the methods that work best for you, but don’t forget that there was a time when everyone grew their own food. If they could do it, why not you?
INGREDIENTS
- 1 pound ripe tomatoes
- 3 serrano chiles
- 1/2 large white onion, cut into quarters
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/4 cup fresh cilantro, chopped
INSTRUCTIONS
Char
Broil tomatoes, chiles, onion, and garlic until charred.
Blend
Blend broiled ingredients with salt.
Simmer
Cook salsa to meld flavors, then add cilantro.
Devour!
FAQs & Tips
This recipe is designed to be made in big batches so you can enjoy your salsa ranchera for days to come. In a well-sealed jar in the fridge, it will last for 1-2 weeks, potentially longer if you add a tablespoon of lemon or lime juice. I don’t recommend freezing it; this sauce is best served fresh.
Glad you asked! The main difference is that salsa ranchera has a smokier flavor, since the ingredients are initially charred to perfection. The roasted tomatoes in this recipe bring out a richer flavor that plain salsa lacks. You could add smoked paprika to regular salsa for a similar effect, but it wouldn’t be quite the same.
While some might assume that plain salsa is top of the list, salsa ranchera (or salsa roja) is by far the most popular. That brilliant balance between spicy and smoky is just too rich to resist!
Serving Suggestions
Enjoy a healthier version of the classic Mexican snack by serving this salsa with air fryer tortilla chips. You can also top it on chicken tacos, Instant Pot chicken enchiladas, healthy chicken quesadillas, or Filipino empanadas.
For more salsa-based recipes, take a look at this roasted tomato salsa, this jalapeño salsa or this guacamole salsa.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
- 1 pound ripe tomatoes
- 3 serrano chiles
- 1/2 large white onion cut into quarters
- 2 cloves garlic peeled
- 1 teaspoon kosher salt
- 1/4 cup fresh cilantro chopped
Instructions
-
Preheat broiler to high. Cut tomatoes and serrano chiles in half. Place tomatoes, chiles, whole garlic cloves, and onion pieces on a broiler pan. Broil until charred, about 10 minutes, turning once.
-
Remove the stems from the chiles. Optionally, remove the seeds or skins. In a blender, combine the charred ingredients and salt. Blend until smooth.
-
Pour the blended salsa into a saucepan. Cook over medium heat for about 10 minutes to combine flavors. Stir in chopped cilantro and adjust seasonings just before serving.
Nutrition Info:
Calories: 20kcal (1%) Carbohydrates: 4g (1%) Protein: 1g (2%) Fat: 0.2g Saturated Fat: 0.03g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.03g Sodium: 393mg (17%) Potassium: 209mg (6%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 703IU (14%) Vitamin C: 13mg (16%) Calcium: 12mg (1%) Iron: 0.3mg (2%)
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