Salsa Ranchera

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.

Course Appetizer

Cuisine Mexican

Servings servings (1/4 cup each)

Calories 14kcal

Author Meggan Hill

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

US Customary - Metric

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 1/2 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 1/2 cups of salsa, enough for 6 servings, 1/4 cup each.
Storage: Store leftover salsa in the refrigerator for up to 4 days. Salsa tastes best in the first 2-3 days.

Nutrition