Description
Salsa Ranchera is a vibrant and smoky Mexican salsa made from charred tomatoes, peppers, and spices. This recipe features a delightful blend of roasted Roma tomatoes, chile peppers, onions, garlic, cilantro, and fresh lime juice, creating a flavorful salsa perfect for tacos, grilled meats, or as a zesty dip. The quick charring process brings out a smoky depth while preserving the freshness of the ingredients for a balanced and tangy salsa.
Ingredients
Vegetables and Herbs
- 4 ripe Roma tomatoes
- 2 chile peppers (hatch chiles, dried guajillo, or serrano peppers depending on desired spice level)
- ½ medium white onion, roughly chopped
- 2 garlic cloves, peeled
- ¼ cup cilantro leaves
Seasonings and Extras
- 1 tablespoon lime juice
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- A splash of water to adjust consistency (optional)
Instructions
- Char the Vegetables: Place the halved tomatoes, chile peppers, and roughly chopped onion into a dry cast iron skillet over medium-high heat. Char them by turning occasionally until blackened and softened, about 10 minutes. Alternatively, the vegetables can be roasted on a flattop griddle for similar results.
- Blend the Salsa: Transfer the charred vegetables to a blender or food processor. Add peeled garlic, cilantro leaves, lime juice, ground cumin, and a good pinch of salt and pepper. Pulse the mixture until it reaches a chunky salsa consistency. Add a splash of water if the salsa is too thick and blend again briefly.
- Adjust Seasoning: Taste the salsa and adjust seasoning with additional salt, lime juice, or peppers to reach your preferred balance of spice and acidity.
- Serve: Serve the Salsa Ranchera warm or at room temperature alongside tacos, grilled meats, or as a flavorful accompaniment to a variety of dishes.
Notes
- You can vary the heat level by choosing different types of peppers, such as mild hatch chiles or hotter serranos.
- Using a cast iron skillet for charring gives the best smoky flavor, but a grill or flattop griddle works well too.
- Adjust the salsa’s thickness by controlling the amount of water added after blending.
- Best served fresh but can be refrigerated for up to 2-3 days.
- If using dried peppers like guajillo, rehydrate them in hot water before charring.
