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Salsa Ranchera

Salsa ranchera isn't just for huevos rancheros. It's an excellent all-purpose salsa for protein forward dishes. Adds a spicy and acidic bite.
5 from 6 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Condiment
Cuisine Mexican
Servings 1 cup


  • 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.
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