Welcome to the easiest, most delicious version of Salsa Ranchera! No pan frying or stovetop splatter--just tomatoes, jalapenos, onion, and garlic for a quick roast in the oven. Then, it's off to the blender with fresh cilantro and tangy lime juice to liven things up.
This salsa recipe balances heat, acid, and richness, making every bite as satisfying as the last. Whether you're dunking tortilla chips, using it as a base for huevos rancheros, or a topping for breakfast tacos, this is the salsa recipe you'll come back to again and again.
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Why This Recipe Works
As a born-and-raised Texan, I've been surrounded by a long lineup of unforgettable salsas my whole life. In fact, it's how we determine if a Mexican restaurant is worth revisiting.
Down here, salsa isn't just a topping--it's a ritual. And there are so many different versions to choose from: pico de gallo, salsa roja, salsa verde, tomatillo salsa... The list goes on! No matter the salsa you choose, a good salsa is all about flavor, balance, and how it enhances the chip, taco, or burrito it touches.
I've been making salsas from scratch for at least 15 years now and eating them since I could hold a chip. This recipe reflects all of that, from a place (and a heart) that takes salsa very seriously.
In this classic salsa ranchera recipe, the tomatoes, onions, jalapeno, and garlic are roasted. Not only does cooking all of these ingredients together on a single sheet pan make this recipe an absolute cinch, but cooking at a high temp in the oven helps this salsa to develop richer, deeper flavor than most.
For another authentic Mexican dish, check out Bistec Ranchero!
What is Salsa Ranchera
Salsa ranchera (not to be confused with ranchero sauce) is the mild-to-medium heat, cooked version of salsa fresca. Because the tomatoes, onions, jalapeno, and garlic are either roasted, broiled (or even boiled) for a salsa ranchera, it may come across a touch sweeter than many other Mexican salsas.
This salsa is absolutely perfect for serving warm alongside (or even under) popular Mexican plates and side dishes. If you prefer a heartier sauce, you'll love it for Mexican classics like chilaquiles rojo or even huevos rancheros, huevos motulenos, and migas.
Ingredients for Authentic Salsa Ranchera
- Tomatoes | In this recipe, we use Roma tomatoes. This variety of tomato is meatier and less watery than others, with fewer seeds. It's the ideal tomato for making a thicker, more flavor-concentrated salsa. No fresh tomatoes? No problem. Make this salsa instead.
- Peppers | This is where you can determine whether you want your salsa mild or on the spicy side. Use jalapenos for a milder, easy-to-seed salsa pepper. If you like your ranchera salsa on the hot side, feel free to trade out a jalapeno for a serrano or two.
- Onion | White onion is the go-to for authentic Mexican salsas--less sweet and equipped with sharp, savory flavor. They stand up perfectly to the sweetness of tomatoes.
- Garlic | Great for adding more savory depth, this salsa would feel incomplete without it.
- Cilantro | It goes in fresh and is key for adding bright, herbaceous flavor.
- Lime | This citrus adds brightness and acidity and cuts through the richness of the other ingredients, giving every bite that zingy pop.
- Seasoning | Kosher salt brings out all the other flavors, and cumin adds warm, earthy depth. You can skip the cumin to keep this salsa ranchera more traditional if you'd like.
How Make Salsa Ranchera
Coat the Veggies | To a foil-lined baking sheet, add your tomatoes, onion, jalapeno, and garlic. Drizzle with 2 tbsp of olive oil and toss to coat.
Roast the Veggies | With the tomatoes facing cut-side up, roast at 400° for 25 minutes.
Transfer to Blender | Remove from the oven and, using a spatula, carefully transfer your veggies to a blender, and add the remaining ingredients.
Blend | Remove the feeding tube or blender cap and cover with a kitchen towel. Blend the ingredients to combine to your desired salsa texture. Serve and enjoy!
Frequently Asked Questions
Because the vegetables in ranchera salsa are cooked rather than blended fresh, this particular type of red salsa is smoky, savory, and layered with depth of flavor. It still has fresh flavor because of the lime juice and cilantro--very balanced and robust
While consisting of the same main ingredients, it's really the texture that divides these two sauces. Salsa ranchera is chunkier and mostly served as a topping or dip, while ranchero sauce is blended until smooth and used as a base for dishes like huevos rancheros, chilaquiles, or chicken ranchero.
5 More Mexican Dips You’ll Love
- Refried Bean Dip | It’s the ultimate comfort food—warm, creamy, savory, and endlessly customizable.
- Velveeta Cheese Dip | A nostalgic, no-fuss dip that brings everyone to the party table. It’s quick to make, easy to keep warm, and perfect for everything from game day spreads to casual weeknight snacking.
- Elote Dip | We take all the bold, irresistible flavors of Mexican street corn and turn them into a creamy, crave-worthy dip.
- Queso Blanco | Made with real white American cheese and simple ingredients, this dip is rich without being heavy and smooth without any processed aftertaste.
- Guacamole | It’s quick to make, naturally wholesome, and the kind of dip that elevates everything from tortilla chips to tacos and burgers.
Salsa Ranchera
Ingredients
- 10 roma tomatoes halved
- 1 white onion roughly chopped
- 6 jalapeños stem and seeds removed, halved
- 4 garlic cloves skin removed
- ½ cup cilantro leaves, roughly chopped
- Juice of 2 limes
- 2 teaspoons Kosher salt
- 1 teaspoon ground cumin
Instructions
- Line a rimmed sheet pan with aluminum foil. Add the tomatoes, onion, jalapenos, and garlic cloves, and drizzle with 2 tablespoons of oil. Toss to coat.
- Position the tomatoes cut-side up and roast at 400°F for 25 minutes. Remove from the oven and carefully use a spatula to transfer to a blender or food processor. Add the remaining ingredients.
- Remove the feed tube or blender cap and cover with a kitchen towel. Process until the salsa is blended to your liking.
- Makes about 3 cups.
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