Salsa ranchera is a classic Mexican condiment known for its robust flavor and fiery kick. Our recipe stays true to tradition, combining ripe tomatoes, onions, garlic, and spicy peppers for a salsa that’s as vibrant as it is versatile. Whether you’re serving it with tacos, eggs, or chips, this salsa ranchera is sure to add a burst of flavor to any dish.
Why You’ll Love This Salsa Ranchera:
Our salsa ranchera recipe offers the perfect balance of heat, acidity, and freshness. It’s incredibly easy to make and requires just a handful of ingredients, making it a great choice for busy weeknights or impromptu gatherings. Plus, it’s completely customizable, so you can adjust the spice level to suit your taste.
Ingredients You’ll Need:
- 4 ripe tomatoes, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 jalapeño peppers, seeded and finely chopped
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
How to Make Salsa Ranchera:
- Heat the vegetable oil in a skillet over medium heat. Add the onions and cook until softened, about 5 minutes.
- Add the garlic and jalapeño peppers to the skillet and cook for an additional 2 minutes.
- Stir in the chopped tomatoes, cumin, chili powder, salt, and pepper. Cook for 10-15 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
- Remove the skillet from the heat and stir in the fresh cilantro and lime juice. Taste and adjust seasoning if necessary.
- Allow the salsa ranchera to cool slightly before serving. Enjoy with your favorite dishes or as a dip for tortilla chips!
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Variations and Tips:
- For a milder salsa, remove the seeds and membranes from the jalapeño peppers before chopping.
- Add a diced bell pepper for extra sweetness and color.
- For a smokier flavor, roast the tomatoes, onions, and peppers on a hot grill before chopping and cooking.
- Experiment with different types of chili peppers for varying levels of heat.
- Double or triple the recipe to make a larger batch for parties or gatherings.
How to Store Salsa Ranchera:
Store any leftover salsa ranchera in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze it for up to 3 months for longer-term storage.
