Salsa Ranchera
Salsa Ranchera is a rich, rustic Mexican salsa made by simmering tomatoes, chilies, and onions in broth until soft and deeply flavorful. It's the ultimate multipurpose salsa—spoon it over huevos rancheros, mix it into refried beans, pour it over poached eggs for huevos ahogados, or use it as a bold base for carne guisada. Simple, comforting, and packed with savory heat.
Ingredients
- 2 tbsp neutral oil
- 1/4 white onion, chopped
- 2 jalapeños, or serranos for more heat, chopped
- 4 roma tomatoes, chopped
- 1 cup chicken or vegetable broth
- Salt and pepper, to taste
Instructions
- Heat the oil in a skillet over medium heat.
- Add the chopped onion, chilies, and tomatoes.
- Toss to combine and cook for about 10 minutes, stirring occasionally.
- Add the broth, salt, and pepper.
- Stir again and cook for another 10 – 15 minutes, or until most of the liquid has reduced and the mixture is soft and thick.
- Remove from heat and let cool slightly.
- Serve warm or at room temperature with your favorite dishes.
Notes
- Water can be used in place of broth—just add chicken or veggie bouillon to boost flavor.
- For a smoother consistency, blend the salsa after cooking.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Add garlic for a deeper, earthier flavor.
- Perfect for meal prep—this salsa freezes well too!
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