Salsa Ranchera

Salsa Ranchera

Recipe Yield

4 cups

Cooking time

35 minutes

Rate this recipe

4 from 8 votes


  • 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, add the 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.


19comments inSalsa Ranchera

  1. Brenda

    Aug 07

    Patti, thank you for being who you are. I just have one question. Can this recipie be canned in jars ? Trying to get a jump on Christmas. I put together baskets for family and friends and I would like to add this with the jerky. Yes I make my own jerky, summer sausage, fresh tortillas, and beef sticks. And I want to add tamalies also.

    1. Pati Jinich

      Sep 04

      Absolutely Brenda, in fact this salsa is perfect for canning!

  2. Joyce Conejo

    Sep 24

    Made the Salsa Ranchera with freshly picked Roma tomatoes from my son’s garden. It came out awesome 👏

    1. Pati Jinich

      Oct 11


  3. Ben Rodrigues

    Jan 26

    Is it possible to include information on the salsa recipes as to which dishes the salsas go well with? Thanks.

    1. Pati Jinich

      Feb 08

      Great suggestion Ben, thanks! As a rule of thumb salsas are always great on top of tacos, tostadas, quesadillas and sopes. This particular one goes great on top of sunny side up eggs to make huevos rancheros or on top of molletes. Enjoy!

  4. Cristina A.

    Nov 06

    Thank you for this amazing salsa Pati. My whole family and I enjoy watching your cooking show together and trying recipes from your cookbook Pati’s Mexican Table.
    I can eat this salsa with everything! Especially eggs in the morning.

    1. Pati Jinich

      Jan 04

      It is my favorite with fried eggs as well, yay! Gracias for the kind words Cristina 🙂

  5. Jasmine

    Nov 05

    I just made this again for the first time in a long time and oh man did it come out tasty! I had to use vine tomatoes as it was all I had and I added about half of a Spanish sweet onion bc I was short some of the other and didn’t want to open another whole onion and it gave the sauce a wonderful sweetness I wasn’t sure I was going to enjoy but oh do I! We are also in Portugal and haven’t found any Mexican peppers here so I used a really spicy long green one that sort of looks like a serrano but when you cook it it becomes so mild. Anyway I think we’ll need to add some minced fresh on top for the extra kick but oh so yummy!

    1. Pati Jinich

      Nov 05

      So glad you got to make this salsa with the ingredients you had on hand Jasmine, enjoy!

  6. Mel Wilkinson

    Sep 05

    Just made your Salsa Ranchera, my all time favorite salsa, and after trying MANY other recipes, I crown yours as the BEST I have ever tasted ! I adore you and your show and your passion for your culture ! It would be a dream come true to be your friend and cook with you … and then I woke up 😕 Thanks for just being YOU 😆🌶

    1. Pati

      Sep 10

      Wow! I’m honored, thank you Mel.

  7. mario rael

    Feb 07

    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

  8. Paquita Koenig

    Sep 22

    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

    1. Pati

      Sep 28

      Hahaha! I believe it! Sounds great, Paquita! Keep on making all these yummy things for your husband (and yourself, too!)

  9. Susan Roybal

    Aug 02

    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. Pati

      Aug 03

      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.

  10. Marie Byrd

    Jul 16

    love watching you cook and your personality.
    Getting ready to try some of your great looking food.
    Thank you!
    God Bless you and your family Marie

    1. Pati

      Jul 19

      Oh, Marie, thank you! May God bless you and yours 🙂

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