Salsa Ranchera
This smoky salsa ranchera brings roasted tomato, garlic, and chile heat to anything it touches—ready in under 20 minutes. Other salsas question their life choices. One spoonful and your tacos will radiate from Yummy University with honors.
Servings: 6 Cups
Calories: 40kcal
Cost: $4
Ingredients
- 10 roma tomatoes halved
- 2 dried arbol chiles stems and seeds removed
- 2 dried guajillo chiles stems and seeds removed
- 1 teaspoon cumin seeds
- 1 medium white onion peeled and chopped
- 2 jalapeños stems, seeds, and ribs removed, chopped
- 6 cloves garlic peeled
- ½ cup cilantro stems and leaves chopped
- ¼ cup lime juice
- 1 ½ teaspoons salt or to taste
Instructions
- Preheat the oven to 450°F (230°C). Place the roma tomatoes, arbol and guajillo chiles, cumin seeds, chopped onion, jalapeños, and garlic onto a parchment paper-lined baking pan, with the tomato halves facing cut side up.
- Roast for 15-18 minutes, or until the tomatoes and vegetables are softened. Remove from the oven and let cool for 10 minutes.
- Transfer the roasted ingredients to a food processor, and add the chopped cilantro, lime juice, and salt.
- Pulse until the mixture is evenly chopped but not completely smooth.
- Transfer to an attractive serving bowl, or place in a jar or an airtight container and refrigerate for up to 4 days if not using immediately.
Notes
🌿 Cool Runnings:
Let the veggies chill post-roast so the cilantro and lime stay raw and don’t get steamed into submission.
🍅 Total Roma-nce:
Use ripe Romas for max caramelization and minimal wateriness.
🥣Chunky Brewster:
Pulse just until everything’s chopped and rustic. It isn’t a fully smooth purée you want.
Nutrition
Calories: 40kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 674mg | Potassium: 343mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1399IU | Vitamin C: 21mg | Calcium: 27mg | Iron: 1mg