Salsa Ranchera

  • Author: Jeanette
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 15 people 1x


This salsa’s deep, robust flavors end with a swift kick in the mouth. It’s a sure fire addition to your Mexican dinners!



  • 5 serrano peppers ((add more or less if desired))
  • 1 large onion
  • 6 cloves garlic
  • 3 medium tomatoes
  • 5 medium vine or plum tomatoes ((about half the size of regular a tomato))
  • 2 cup filtered water ((If using fresh tomatoes))
  • 1 tbsp himalayan pink salt ((or to taste))
  • 2 Tsp cilantro


Prepping the veggies

  1. Wash peppers, tomatoes and cilantro.
  2. Cut off pepper stems and weird navel part of the tomatoes. Cut tomatoes in half.
  3. Peel off outer garlic “paper” and cut off the tops. Same goes for the onion, but be sure to cut the onion in half.

Roasting the veggies

  1. This step is important in establishing a robust and flavorful taste profile in the salsa. One of these guys will work best for the stovetop. If you don’t have one – no worries – you can roast the veggies in any standard oven; it just might take a bit longer. If roasting in the oven, set it to 425°F and keep an eye on them until they’re charred.
  2. Let the oven rack heat up a little on the stove top then place peppers, onion, garlic cloves, and vine/plum tomatoes on rack. You will probably have to do this several times until you roast everything.
  3. Rotate them so they get evenly charred. If you need to, separate onion layers to better char them.
  4. Toss all roasted and un-roasted veggies into a medium pot with water. Make sure water quantity is no more than 1/3 of the vegetable height in the pot.
  5. Add salt – start with a tablespoon. Cover.
  6. Set the flame on the stove to medium-high until the water starts boiling (10-15 min).
  7. Once it’s boiling, set the flame to low-medium (closer to low). Smash the veggies with a large spoon in the pot and get ready to taste test pure deliciousness!
  8. Add more salt, if desired. Remember that not all the flavors are infused at this point, but you can get a good feel for what the level of saltiness is.
  9. Cook for another 10-15 minutes or until the onions are semi-transparent and easy to cut through with a spatula or spoon.
  10. After all veggies are cooked, add 3/4 of the cilantro and reserve the rest to garnish.

Finishing the dish

  1. Transfer the salsa into a blender or food processor and blend to desired consistency. Be sure to blend through all that awesome garlic – that flavor needs to cut through the kick from the serrano peppers.
  2. Enjoy with your favorite chip or veggie (I love Beanitos, but that’s just me :))


Use organic ingredients whenever possible.

  • Category: Appetizer, Dressings + Sauces
  • Cuisine: Mexican