Salsa Ranchera
Salsa Ranchera is a salsa made from fresh tomato, jalapeno (or serrano), onion, and garlic. This classic recipe provides an easy breakdown of this salsa, which optionally includes chile de arbol tostado and cilantro.
Servings: 16 people
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Equipment (affiliate links)
- Blender
- Knife
- Pan for pan roasting
- Chopping Board
- Foil paper optional for lining the pan for roasting and easy clean up
Ingredients
- 4 roma tomato whole
- 1 cup water for runnier, add 1/4 cup more.
- 2 jalapeno (or serrano) whole 3 for spicy, 2 medium, 1 mild
- 1/4 onion pieces
- 2 garlic cloves
- 2 chile de arbol toasted use 2,3,4 for even spicier
- 1 tsp sea salt to taste
- 1/4 cup cilantro chopped
- 1/4 cup red onion chopped
Instructions
- Place all ingredients on a pan, set to medium heat for 8 minutes on each side until slightly charred. 15 minute-ish total.
- Once softened place in a bowl and let cool.
- Once ingredients have cooled, combine in blender with measured water and salt.
- Chop cilantro just before/after blending for extra crispy texture.
- Transfer salsa, add chopped cilantro and stir well.
Notes
- Recipe yield: 2 cups salsa, 32 tablespoons or 16-1 ounce servings.
- Storage: Keep covered in proper food safe storage and under refrigeration when not eating. Salsa will last 7 days when stored properly. Your flavorite salsa will thank you through your tastebuds.
Nutrition
Serving: 2g | Calories: 6kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 147mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg