Salsa Ranchera


by: Texas Chef

Use salsa ranchera for making huevos rancheros or use with shredded meats such as beef or pork for making tacos.


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serves: 1

6 large ripe tomatoes

2 cloves (plump) garlic unpeeled

2-4 jalapeno or serrano chiles (the latter being hotter)

2 tablespoons sunflower seed oil

sea salt

Nutrition Facts
Salsa Ranchera

Servings Per Recipe: 1

Amount per Serving

Calories: 314

  • Total Fat: 11 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 57 mg
  • Total Carbs: 50.2 g
  •     Dietary Fiber: 15.8 g
  •     Sugars: 30.5 g
  • Protein: 13.7 g

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1.  Put the tomatoes, garlic, and chiles in a cast-iron skillet over medium heat. Cook, turning everything, until the skins are blistered and charred in places. Remove the chiles and garlic as they cook. Expect the tomatoes to get a little mushy. Put the tomatoes with their scorched skins, the garlic (now peeled), and the chiles, (stems removed), in a blender and puree until smooth. Heat the oil in the skillet, pour in the puree, season with 1/2 teaspoon salt, and cook over medium-high heat, stirring and scraping the pan, until the sauce has thickened somewhat, about 10 minutes. Taste for salt.

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