If you are looking for a chunky and creamy salsa recipe that is flavorful without added sugar or vinegar, this Ranchera Salsa recipe is for you.
The Ranchero salsa is famous as a souce for the huevos rancheros. It also goes well with Mexican-style cooking or to top eggs, avocado or tofu. It’s a great substitute for sour cream on baked potatoes.
The original recipe we used comes from The All New Ball Book of Canning.
The first time around it only made 4 cups, instead of about 8 suggested in the book. It also was a bit challenging to make.
I made a note to use bigger tomatoes and thick-skinned peppers. We seldom are able to grow those beautiful big jalapenos that would work really well here. So we just use what grew.
We liked the taste so much that I just had to make it again. This time we got about 6 cups, still not even close to 8, but better and less work.
This time I used our favorite Bulls heart tomatoes, so I did not have to peal so many small tomatoes after roasting them. I also chopped the onions to a size I wanted them to be prior to roasting them.
For peppers, we again used what was there from our garden. Since many were small, I did not peel them all, just blend them in a blender. It worked just fine and together with the coarsely chopped tomatoes and onions looked good too.
The recipe is quite spicy, depending of course on the spiciness of the peppers. Also removing the seeds or leaving them in makes a difference. Adjust the peppers to your liking.
- 3 lb. (1.5 kg) plum tomatoes, cored
- ¾ lb. (350 gr) jalapeno peppers
- 4 garlic cloves
- 1 medium-size white onion sliced or coarsely chopped
- 2 teaspoon salt (use 1 and taste if it needs more)
- ½ cup (125 ml) chopped fresh cilantro
- ⅓ cup (75 ml) fresh lime juice (about 4 limes)
- Arrange tomatoes, peppers, onions, and garlic on a large baking sheet or pan
- Bake at 425F (220C) for 40 minutes
- Halfway take the garlic out
- Chop, cut everything, and add to a saucepan
- Add salt (use 1 and taste if it needs more), cilantro, and lime juice
- Bring to a boil, and simmer for 2 minutes
- Fill jars, wipe rims, apply lids, and screw on bands
- Process in water canner for 20 minutes
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I’ve made this a few times from the book and its a family favorite. It is on the hotter side but we like it that way. I like to whiz mine in the food processor f9r a finely chopped consistency.
That would make the process easier. Good idea though for those that like a finely chopped salsa. Thank you for sharing.
I don’t have plum tomatoes. Will ‘regular’ tomatoes work or do you think it will be be too watery? I guess I can cook it down to reduce the moisture.
Yes, the only concern would be that they are too watery. It depends on the variety though. If you can, choose one that is meatier. Otherwise cut them in half and remove seeds and juice. Use only the meaty part. Measure accordingly.