For most people, salsa ranchera is more of a spicy tomato sauce than a salsa, although the ingredients are the same.
It’s generally made as a topping for huevos rancheros, but it goes great with any protein forward dish.
Salsa ranchera is a fried salsa, which means that after blending the ingredients, you’ll pour them into a hot frying pan to cook them thoroughly.
Frying liquids like this can make an absolute mess in your kitchen. Especially considering you’ll be frying tomatoes. I highly recommend keeping a splatter screen in your kitchen for occasions such as this.
With all of the sauces and salsas I make, it’s an essential tool in my kitchen.
Note: I like my salsa ranchera a little thick. If you want to thin it out a little, or it over-reduced in the pan, just stir some water into it a tablespoon at a time until it reaches your desired consistency.
- 1 lb. ripe tomatoes
- 4 serrano chiles
- 2 cloves garlic
- 1 tsp. kosher salt
- 1/3 cup white onion - finely chopped
- 2 tbsp. vegetable oil
- Preheat broiler. Destem and core the tomatoes, then place in a broiler pan, along with the serranos. Broil everything until blackened on both sides. Romove from oven and let cool slightly.
- Stem the serrano peppers, then cut in half lengthwise. Scrap out the veins and seeds (optional). Place in the blender along with the tomatoes, garlic, and salt. Blend until smooth.
- Place two tablespoons of oil in the skillet over medium-high heat and fry the onions until translucent and starting to brown around the edges. Reduce heat to medium.
- Add the tomato puree to the skillet, being careful for pops and splatters, stir into the onions, and cook for 5 minutes.