Salsa Ranchera — Mexican tomato and chile sauce, country style

A Classic Mexican Recipe

Mexican Salsa Ranchera Recipe and Photos

No matter whether it is breakfast, the large mid-day meal, or cena (dinner), no table in Mexico is complete without a bowl of salsa. It may be red or green, raw or cooked, mild or off the heat scale, but it will be served with every Mexican meal. Salsa Ranchera is cooked, with a tomato base, and fired with serrano chiles. It is one of the most commonly served salsas in Mexico, and the salsa that accompanies Huevos Rancheros. This is also  great salsa for dipping tortilla chips.

The tomatoes, garlic, onion and chiles in Salsa Ranchera are broiled or roasted until starting to turn brown and soft. Black spots are OK. Tomato skin stuck to the foil is OK. Just scrape everything into the food processor, along with any juice.

There are a number of methods for cooking the vegetables. They can be broiled, cooked on a comal over a fire, roasted in an oven, grilled, or dry-cooked on top of the stove in a heavy skillet lined with foil. I use the outside gas grill to keep the kitchen cool. South of the Tropic of Cancer, temperatures are high enough already.

Salsa Ranchera
makes 1 1/2 cups (about 3/8 liter)
  • 4 large Roma tomatoes (about 1 lb./1/2 kilo)
  • 3 serrano chiles
  • 1/4 to 1/12 medium onion, cut in wedges
  • 2 large cloves of garlic, unpeeled
  • 1/2 teaspoon salt, or to taste
Read the recipe through completely and assemble ingredients.

Roast tomatoes, onion, garlic and chiles, using the method of your choice (see above), turning with tongs to darken all sides.


Cut out stem ends of cooked tomatoes and cut into quarters. Remove stems and seeds from chiles; cut into quarters. To remove seeds, spear the chile with a fork, cut in half, and then use the tip of the knive to scrape out the seeds. Discard garlic skin.

Blend chiles (one at a time, tasting with each addition, to control heat level), tomatoes, onion and garlic in a food processor or blender until roughly pureed, but not completely smooth. Texture is good.

The salsa will be thick, not watery.

Salt to taste and enjoy with tostada chips, spooned over eggs and meats, or with almost anything served on a plate or in a tortilla. Salsa is the ketchup of Mexico, but much more tasty, varied and appealing.

A tostada chip heading for my mouth. Ole!


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