A good salsa ranchera recipe will take your homemade Mexican meals from good to great.
In fact, as a Latina dietitian I often recommend my clients use homemade salsa as a quick and easy way to increase their vegetable intake.
Not only does keeping a batch of this salsa on hand give you a quick way to add a bit of vegetables to any meal, but it’s one of the easiest Mexican recipes for you to master.
I’m giving you my recipe for this salsa ranchera to start with but I strongly recommend you play around with it. In time, you’ll have this memorized and it will be a part of your weekly meal prep routine.
What to serve with salsa ranchera
You can serve this salsa ranchera with almost anything. You can make this the number one staple salsa in your household.
I think this salsa is particularly good with eggs. This is the salsa recipe I use to make huevos ahogados, huevos rancheros, and more.
- 1 Blender
- 1 griddle or comal
- 4 tomatoes
- 1 jalapeno stem removed
- 1/2 onion peeled
- 3 clove garlic peeled
- 1/2 tsp salt or to taste
- Heat a comal or griddle over medium-high heat
- Place the tomato, onion, garlic, and jalapeno on the comal.
- Heat the vegetables. Turning occasionally until the skin is blistered. You will likely have to remove the garlic cloves earlier than the other vegetables.
- Place the vegetables in the blender with the salt. Blend on high until smooth.
It’s no secret that I love using salsa as a way to eat more vegetables.
This salsa ranchera is mostly made from tomatoes, so it’s an excellent source of lycopene–an important antioxidant that may have heart health benefits (1).
And the capsaicin from the chile is anti-inflammatory (2).
Need more healthy Mexican meal ideas?
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