Salsa Ranchera

Salsa Ranchera
Print Recipe
makes about 4 cups
Ingredients
  • 2 pounds ripe Roma tomatoes
  • 3 tablespoons vegetable oil
  • 1/2 cup finely chopped white onion
  • 2 garlic cloves finely chopped
  • 1 or 2 jalapeño or serrano chiles chopped
  • 1 cup chicken broth or water, or more if needed
  • 1/2 teaspoon kosher or coarse sea salt or to taste
To Prepare
  • Place the tomatoes under the broiler anywhere from 6 to 10 minutes, until completely charred and mushy. Alternatively, you can char them on a hot comal or skillet set over medium heat, or on a grill. Remove from heat and set aside to cool. Once cool enough to handle, chop, without discarding the juices or seeds.
  • In a large skillet or saucepan, heat the oil over medium heat. Once hot, onion, and cook stirring often until softened. Add the garlic and cook for less than a minute until fragrant and lightly browned, but don’t let it burn. Incorporate the chile (add 2 for a more spicy salsa), stir, and cook for a minute. Raise the heat to high. Add the tomatoes, with all of the seeds and juices, and cook for about 6 to 8 minutes.
  • Pour in the chicken broth and salt, stir, and cook for another 8 to 10 minutes. Add more broth if needed. The salsa should have a thick, yet still very wet, consistency.
Ingredients
  • 2 pounds ripe Roma tomatoes
  • 3 tablespoons vegetable oil
  • 1/2 cup finely chopped white onion
  • 2 garlic cloves finely chopped
  • 1 or 2 jalapeño or serrano chiles chopped
  • 1 cup chicken broth or water, or more if needed
  • 1/2 teaspoon kosher or coarse sea salt or to taste
To Prepare
  • Place the tomatoes under the broiler anywhere from 6 to 10 minutes, until completely charred and mushy. Alternatively, you can char them on a hot comal or skillet set over medium heat, or on a grill. Remove from heat and set aside to cool. Once cool enough to handle, chop, without discarding the juices or seeds.
  • In a large skillet or saucepan, heat the oil over medium heat. Once hot, onion, and cook stirring often until softened. Add the garlic and cook for less than a minute until fragrant and lightly browned, but don’t let it burn. Incorporate the chile (add 2 for a more spicy salsa), stir, and cook for a minute. Raise the heat to high. Add the tomatoes, with all of the seeds and juices, and cook for about 6 to 8 minutes.
  • Pour in the chicken broth and salt, stir, and cook for another 8 to 10 minutes. Add more broth if needed. The salsa should have a thick, yet still very wet, consistency.

7 comments on “Salsa Ranchera

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  1. salsa ranchera muy sabrosa. yo la cocine a hoy 7 de febrero para el super tazon. yo naci en Tijuana Baja California.Disculpe mi yo la india Maria ni de aca ni de alla con el espanol y el ingles. Pregunta como se hace la torta espanola. En tijuane ay un restaurant que se llama el Amor es donde la e comido no se si ustedes tienen una receta para la torta espanola, gracias por las recetas. Sinceramente
    MARIO RAEL.

  2. Pati: I have been watching your show for a long time and loving it. Got your book last Christmas and making a lot of recipes from it. I am learning about mexican food and all the kinds of chilles. My family enjoy it a lot .
    the other day I made “chilorio” OH wonderful, delicioso . My german husband eats now garlic onions and spices he never dare to eat before. we have graduated from jalapenos chiles to Serranos. Can you believe that!
    well, to bad I live in CA. Will love to cook w you. Keep up with your show, I love it and learning a lot about Mexico too. Thank you

  3. Pati: My Mexican husband says he loves you “almost” as much as he loves me. Thank you so very much for showing me how to make his tummy happy.Your show—and your family—are absolutely fabulous!

    1. Aw! Well I don’t know him yet but if he loves me then I love him right back! 🙂
      I am sending both of you hugs, thanks much for your message.