Salsa Ranchera is one of those salsas you always want to have in your fridge because you can serve it with tortilla chips or pork rinds for a quick appetizer, stir it into soups or guisados, drizzle it over tacos, or even spoon it over eggs for Huevos Rancheros. This ranch-style salsa made with roasted tomatoes, onion, garlic, and serrano chiles, will become an instant family favorite.
(Roasted Tomato Salsa)
- 7 roma tomatoes, cut in quarters
- 3 serrano chiles, stems removed
- 2 cloves garlic, with skin still on
- 1/2 medium white onion, cut in large chunks
- 1/4 cup fresh cilantro leaves
Heat a comal or non-stick skillet over medium-high heat. Roast the tomatoes, serrano chiles, garlic, and onions over medium-high heat, turning occasionally, until the ingredients have softened and are lightly charred. Remove from heat and carefully peel skin from garlic.
Puree the tomatoes, serrano chiles, garlic, and onion with the fresh cilantro until smooth. Pour salsa into a medium bowl; season with salt to taste. Enjoy!
Tip: Change up the flavor of your salsa by using different varieties of chile peppers. Some of my favorite chiles to use are jalapeños, chiles güeros (yellow peppers), and banana peppers.
Yields 1-1/2 to 2 cups