Salsa Ranchera

A white bowl filled with chunky tomato salsa, surrounded by yellow corn tortilla chips, with one chip dipped in the salsa.

This chunky, charred Salsa Ranchera is smoky, savory, and packed with roasted tomato flavor and a subtle kick. It's the perfect topping for tacos, eggs, or anything else that needs a flavor boost.

Course Appetizer / Party Food, Snacks

Cuisine Mexican

Keyword Salsa Ranchera

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 22kcal

Author Lisa O'Driscoll

Equipment

Cast iron skillet
food processor or blender

Ingredients

4 Roma tomatoes
2 guajillo or serrano peppers depending on how spicy you like it
½ medium white onion roughly chopped
2 garlic cloves peeled
1/4 cup cilantro leaves
1-2 tablespoons lime juice
1/2 teaspoon ground cumin
Salt and black pepper to taste
a splash of water optional to adjust consistency

Instructions

Cut the tomatoes in half and place them in a dry cast iron skillet along with the guajillo or serrano peppers and chopped onion.
4 Roma tomatoes, 2 guajillo or serrano peppers, ½ medium white onion
Roast over medium-high heat, turning occasionally, until the vegetables are charred and softened, about 10 minutes.
Transfer the roasted tomatoes, peppers, and onion to a food processor or blender. Add the garlic cloves, cilantro, lime juice, ground cumin, salt, and pepper.
2 garlic cloves, 1/4 cup cilantro leaves, 1-2 tablespoons lime juice, 1/2 teaspoon ground cumin, Salt and black pepper to taste
Pulse until the salsa reaches the texture you like; smooth or slightly chunky. If it’s too thick, add a splash of water to loosen it.
Taste your salsa and adjust the lime juice, salt, or spice level depending on your heat preference.
Transfer it to a bowl and serve it warm or at room temperature with tacos, grilled meats, eggs, or any of your favorite Mexican dishes.

Notes

Use guajillo peppers for mild warmth or serrano peppers for extra spiciness.
Using a cast iron skillet to give the veggies a deeper char and a more authentic flavor.
Don’t rush the charring. You want blackened spots on the tomatoes and peppers for that signature smoky vibe.
Blend just until chunky unless you prefer a smoother salsa. Over-blending can make it too thin.
For the best flavor, let the salsa sit for 10-15 minutes after blending. This allows the flavors settle in nicely.

Nutrition