Salsa Ranchera

Sauces & Stuff

Salsa Ranchera

Broiled or grilled, this salsa can be made well ahead of time. Cover and store it in the refrigerator up to five days.


6 cups

Total Time

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Preheat broiler to high or grill to medium-high.

For oven-roasted salsa, place tomatoes, onion, garlic, and serranos on a baking sheet and broil 5 minutes; flip and broil 5 minutes more. Remove vegetables from oven and let cool briefly.

For grilled salsa, grill tomatoes, onion, garlic (wrapped in foil), and serranos, covered, 5 minutes; flip and grill 5 minutes more. Remove vegetables from grill and let cool briefly.

Peel tomatoes and place them in a food processor along with onion, garlic, serranos, cilantro, sugar, and vinegar. Pulse vegetables until coarsely chopped; season with salt. Transfer salsa to a bowl and serve immediately, or cover and chill.


The blistery skin from grilled or roasted tomatoes slips right off with a slight tug from your fingers.

Nutritional Facts

Nutritional Facts

Per 1/4 cup

Calories: 13

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 80mg 3%

Carbs 3g 1%

Fiber 0g 0%

Protein 1g

*Percent Daily Values are based on a 2,000 calorie diet.

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