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Salsa ranchera recipe

Salsa Ranchera

Course Appetizer
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Servings 10


  • 4 Medium tomatoes
  • 1 Medium onion
  • 3 cloves Garlic
  • 1 tbsp Olive oil
  • 1/2 tsp Cumin
  • 1/2 tsp Worcestershire sauce
  • 1 Juice from 1 lime
  • 1 Jalepeno Pepper
  • 1 tsp Fresh Oregano Chopped
  • 1/2 tsp Salt salt to taste


  1. Preheat your oven or grill to 450 degrees F.

  2. Cut the onion in half and place it on an oiled roasting sheet with the whole tomatoes, pepper and garlic.

  3. Roast the vegetables in an oven or on the grill for 15-20 minutes at 450 degrees F. The vegetables are finished roasting when the skin on the tomatoes starts to pull away.

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  4. Cut the top off of the pepper and remove the seeds if you want the salsa to be milder. Cut the tomatoes in half and the onion into smaller chunks.

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  5. Add all ingredients into a food processor and then pulse until you have reached your desired consistency.

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  6. Pour the salsa into your favorite dish and enjoy!

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Recipe Notes

  • Store in the refrigerator for up to 1 week or in the freezer for up to 6 months.  
  • The recipe makes 10 servings which is about 2.5-3 cups depending on how large the tomatoes and onion are.
  • Heat level is mild to medium.