This is one of my favorite recipes that I make often.
My friend taught me how to make this salsa and now I cannot live without it. This is one of the most popular salsa styles in Mexico and everyone has a different way of making it. That’s the beauty of cooking and exploring someone else’s kitchen, they will always do things slightly different than how you do- and its all delicious!
I generally make this in the oven but I have made it on the BBQ and even a few times on a wood fire. If you ever have the opportunity to make this on a fire… DO IT. The smoke gets into the salsa and makes it even better!
You can follow this recipe exactly how I wrote it or use it as a guide to make your own version. You can add or substitute tomatillos or add Serrano peppers for more of a kick. The possibility for customization are limitless, I’ve even seen people add spices like cumin or cinnamon.
Tips for making Salsa Ranchera
I only add one whole jalapeño because I like a medium spiced salsa. If you cannot handle heat, I suggest using a poblano or bell pepper so that it is very mild. If you like it spicier, add more jalapeños. Here is a trick I learned from my friend, the pointier the jalapeño the spicier it will be. I always try to find a jalapeño that is more rounded to make sure I won’t burn my tastebuds off.
Use tomato or chicken bouillon to really enhance the flavor of the salsa, I use the brand Knor but you can use whatever you have. If you don’t have this, salt and pepper work just fine.
Sharp knives are a must in my kitchen, I have been using the brand Wusthof for along time. I have linked the Nakiri knife I used below in my tutorial. Check out their entire line of knives, you will not be disappointed and they last for a long time.
Enjoy this with chips, tacos, eggs, taquitos…. anything your heart desires!
Salsa Ranchera
Ingredients
- 5 Tomatoes Large
- 5 Garlic Cloves Peeled
- 1/2 A Large Onion
- 1 Jalapeno
- 3 tbsp Avocado Oil
- 1 Bunch of Cilantro Rough Chopped
- 1 Lime Juiced
- 1 tsp Salt or to taste
- 1/4 tsp Black Pepper or to taste
- 1 tsp Tomato Boullion Optional
Instructions
- Preheat the oven to 400 degrees.
- Wash and prep the veggies. Chop the tomatoes, onion and jalapeño into big pieces, halves mostly, so that everything is roughly the same size. Peel the garlic and leave whole.
- On a foil lined baking sheet, add the tomatoes, onion, garlic, and jalapeño. Drizzle with oil and toss everything so the vegetables are coated. Sprinkle with salt and pepper.
- Roast for 20 minutes until the tomatoes have released their juices and the onions are translucent. Broil for 5-8 minutes until a little charred.
- Roughly chop the cilantro. Pre-chopping the cilantro will allow the cilantro to not fully break apart in the blender, if you put whole cilantro in the blender you will have a brown salsa. It will still taste good- it will just be brown!
- Add all of the roasted veggies to a blender with the juice of one lime. Blend it to the desired consistency, I like to leave a little bit of chunks.
- Add in the cilantro, tomato bouillon and salt/pepper to taste and pulse the blender a few times.
- Pour into a bowl and enjoy! This will last in your refrigerator for 5 days.
