If you crave a crafty combo of spicy and smoky, then this salsa is for you.
A variation of salsa roja, this salsa ranchera is a classic Mexican sauce that features a beautiful harmony of fresh tomatoes, spicy chiles, aromatic onions and garlic, and vibrant cilantro. Traditionally, it’s enjoyed with totopos (corn tortilla chips), but you can use it as an accompaniment to almost any Latin dish, from tacos to grilled meats to huevos rancheros and more.
The best salsas I’ve ever had were hand-crafted by local rancheros down South. These are farmers and home cooks who treat salsa like a daily staple, not an afterthought. I’ve been served salsa that was still warm from the molcajete—an unforgettable experience. This recipe is a small nod to those moments and the generous, slow rhythms of their kitchens.
What can you expect, flavor-wise? The tomatoes bring sweetness, the chiles give it a zippy edge, and the cilantro brightens the whole thing up. It’s super versatile, easy to make, and will convince you to keep a batch in your fridge at all times.
Is Salsa Ranchera Healthy?
This salsa ranchera is about as clean as it gets. The base of the recipe is just tomatoes, chiles, garlic, and onions. Tomatoes are rich in vitamin C, potassium, and lycopene, while garlic, onions, and chiles are rich in anti-inflammatory compounds. There are also no additives or artificial ingredients like you’d commonly find with store-bought salsas.
This salsa is also naturally gluten-free, dairy-free, vegan, and low in calories, so it works well for a wide range of dietary preferences.
Channel The Rancheros And Grow Your Own Tomatoes
These days, many of us are returning to our roots, getting down in the dirt with Mother Earth. Whether it’s a family farm, an eco-friendly community, or a tiny backyard garden, there are plenty of opportunities to grow our own food. Tomatoes are pretty easy to grow; just make sure to water them regularly, keep the soil moist, and give them plenty of space to stretch their roots.
I recommend topping the soil with mulch to help trap moisture for longer. As always, I suggest doing your own research and finding the methods that work best for you, but don’t forget that there was a time when everyone grew their own food. If they could do it, why not you?
How Do I Store Leftovers?
This recipe is designed to be made in big batches so you can enjoy your salsa ranchera for days to come. In a well-sealed jar in the fridge, it will last for 1 week, potentially longer if you add a tablespoon of lemon or lime juice. I don’t recommend freezing it.
Serving Suggestions
Craving chips and salsa? Enjoy a somewhat healthier version of the classic Mexican snack by serving this salsa with some Air-Fryer Tortilla Chips. You could also use this salsa as a topping or condiment for Ground Chicken Tacos, Instant-Pot Chicken Enchiladas, Healthy Chicken Quesadillas, or some Filipino Empanadas.
For more salsa-based recipes, check out this Roasted Tomato Salsa, this Jalapeño Salsa, or this Guacamole Salsa.
Ingredients
- 1 pound ripe tomatoes
- 3 serrano chiles
- 2 cloves garlic peeled
- 1/2 large white onion cut into quarters
- 1 teaspoon kosher salt
- 1/4 cup fresh cilantro chopped
Instructions
- Preheat broiler to high. Cut tomatoes and serrano chiles in half. Place tomatoes, chiles, whole garlic cloves, and onion pieces on a broiler pan. Broil until charred, about 10 minutes, turning once.
- Remove the stems from the chiles. Optionally, remove the seeds or skins. In a blender, combine the charred ingredients and salt. Blend until smooth.
- Pour the blended salsa into a saucepan. Cook over medium heat for about 10 minutes to combine flavors. Stir in chopped cilantro and adjust seasonings just before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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