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.

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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!

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.

Authentic Salsa Ranchera Recipe: Easy and Flavorful

Recipe by Rose HernandezCourse: CondimentCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Ingredients

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

Directions

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!