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When it comes to Mexican cooking, the authenticity is in the details. Learn how to make Salsa Ranchera the traditional way, straight from a Mexican cook. Enjoy Salsa Ranchera on tacos, burritos, and your next plate of Huevos Rancheros.
Meggan’s notes
I’m a classically-trained chef who loves to discover other countries through cooking, and this recipe came straight from Mexico. My husband is Mexican and a life-long line cook and independent food purveyor from Aguascalientes, and he taught me everything we need to know about Salsa Ranchera.
If you ask him, “Does the salsa really need to be prepared in a molacjete?” he will admit that it does not. But he will immediately follow up with “It isn’t really salsa ranchera if you don’t make it in a molcajete.” You have my permission to use your blender for the salsa. And if you do decide to pick up a molcajete on your next trip to Mexico, be sure to put it in your checked luggage, not in your carry-on (ask me how I know).
In many small Mexican towns, the produce is local and harvested only when it’s naturally ripened. Their tomatoes are soft, juicy, and impossibly red, something the flavorless tomatoes of American supermarkets cannot relate to. When choosing Roma tomatoes, look for soft, squishy, almost soggy tomatoes, but stop short of grabbing anything with mold.
When it comes to serrano chiles, your mileage may vary. Some serranos are fiery hot and others have a mild, almost grassy taste. I always roast two to three chiles, then taste a small piece of each to determine how spicy they are. From there, I decide how much to add to my salsa. Always remember, salsa tastes spiciest when its warm and you taste it plain. Once it’s chilled and you are serving it with food, it won’t be quite as spicy.
Salsa Ranchera Recipe Ingredients and Equipment
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Molcajete: If you ask a Mexican, it’s only authentic Salsa Ranchera if it’s made in a lava rock Molcajete. But please feel free to make it in a blender instead!
- Roma tomatoes: Look for the reddest, ripest Roma tomatoes possible. You want them to be soft, squishy, almost soggy if possible (but not moldy).
- Serrano chilies: Roast 2 or more chilis, then taste a small piece of each to determine how spicy they are and how much you want to add. Some serranos are fiery hot while others have a mild, almost grassy taste.
- Salt
How to make Salsa Ranchera
- Cover a medium skillet with foil (this keeps the tomatoes from burning). Over medium-high heat, add the tomatoes and whole chili peppers.
- Cook until the outsides are blackened but not charred, turning frequently. The chilis will be done first, after about 12 minutes.
- The tomatoes will take about 20 to 25 minutes.
- Transfer the tomatoes to a bowl and cover tightly with plastic wrap (a plastic bag works too, just twist it to close). Let stand until the skin starts to loosen and the tomatoes are cool enough to handle, about 10 minutes.
- Peel the tomatoes and trim the stems of serrano chilies. For a milder salsa, cut the serranos in half lengthwise and remove seeds.
- Transfer serranos and tomatoes to a molcajete or blender.
- Grind or process until smooth. Season to taste with salt (I like ½ teaspoon).
Salsa Ranchera Recipe tips and variations
- Yield: This recipe makes about 1 ½ cups of salsa, enough for 6 servings, ¼ cup each.
- Spicy: Salsa ranchera is necessarily spicy. If you leave out the serranos, it’s just mashed tomatoes! To reduce the heat, remove all seeds and inner membranes (wearing gloves is recommended). Or, substitute jalapeños.
- Salsa for Birria: The best Birria tastes even better with Salsa de Birria, a simple red salsa made with tomatoes, tomatillos, serranos, and chiles de arbol. It’s a gold-standard salsa recipe that you can enjoy with birria and beyond.
- Salsa Verde: This super simple, straight-forward Salsa Verde recipe tastes exactly like classic salsa verde from Mexico, because that’s exactly what it is.
How to store Salsa Ranchera
Store leftover salsa in the refrigerator for up to 4 days. Salsa tastes best in the first 2-3 days.
Salsa ranchera is safe to store in the freezer, but the texture will become watery when it thaws. Pack in a freezer-safe container (I like a glass pint jar) and leave ½ inch for expansion. Label, date, and freeze up to 2 months. Thaw overnight in the refrigerator.
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Salsa Ranchera
Equipment
- Molcajete (see note 1)
Ingredients
- 1 pound Roma tomatoes (about 3 large, see note 2)
- 1 to 2 serrano chilies (see note 3)
- Salt
Instructions
- Cover a medium skillet with foil (this keeps the tomatoes from burning). Over medium-high heat, add the tomatoes and whole chili peppers. Cook until the outsides are blackened but not charred, turning frequently. The chilis will be done first, after about 12 minutes, and the tomatoes will take about 20 to 25 minutes.
- Transfer the tomatoes to a bowl and cover tightly with plastic wrap (a plastic bag works too, just twist it to close). Let stand until the skin starts to loosen and the tomatoes are cool enough to handle, about 10 minutes, then peel.
- Meanwhile, trim the stems of serrano chilies. For a milder salsa, cut the serranos in half lengthwise and remove seeds. Transfer serranos and tomatoes to a molcajete or blender and grind or process until smooth. Season to taste with salt (I like ½ teaspoon).
Notes
- Molcajete: If you ask a Mexican, it’s only authentic Salsa Ranchera if it’s made in a lava rock Molcajete. But please feel free to make it in a blender instead!
- Tomatoes: Look for the reddest, ripest Roma tomatoes possible. You want them to be soft, squishy, almost soggy if possible (but not moldy).
- Serrano chilis: Roast 2 or more chilis, then taste a small piece of each to determine how spicy they are and how much you want to add. Some serranos are fiery hot while others have a mild, almost grassy taste.
- Yield: This recipe makes about 1 ½ cups of salsa, enough for 6 servings, ¼ cup each.
- Storage: Store leftover salsa in the refrigerator for up to 4 days. Salsa tastes best in the first 2-3 days.