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 sauce 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. Here’s our experience with the recipe.
The first time around, it only made 4 cups, instead of about 8 suggested in the book. It was also a bit challenging to make.
I made a note to use bigger tomatoes and thick-skinned peppers. We seldom grow those beautiful big jalapeños that would work really well here. So we just use what we 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 peel so many small tomatoes after roasting them. I also chopped the onions to the size I wanted before roasting them.
For peppers, we again used what was there from our garden. Since many were small, I didn’t peel them all; I just blended them. 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 peppers’ heat. Also, removing the seeds or leaving them in makes a difference. Adjust the peppers to your liking.
Ranchera Salsa Recipe
- 3 lb. (1.5 kg) plum tomatoes, cored
- ¾ lb. (350 gr) jalapeño peppers
- 4 garlic cloves
- 1 medium-size white onion, sliced or coarsely chopped
- 2 teaspoons 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)
- Wash and core plum tomatoes. Bigger tomatoes, cut in half. Wash peppers and remove stems. Onions can be cut in half or cut to the size you want them to be in the salsa,
- Arrange all the vegetables on a large baking sheet or pan
- Bake at 425F (220C) for 40 minutes
- Halfway through the baking time, take the garlic out (Tip: you can also add the garlic halfway, not at the beginning, because it only needs 20 minutes)
- Once the baking time is over, put the peppers into a bowl and cover for 15 minutes
- Peel the tomatoes and later also the pepper
- Coarsely chop or blend the vegetables, and add to a saucepan
- Bring to a boil, and simmer for 2 minutes
- Add salt (use 1 and taste if it needs more), cilantro, and lime juice
- Fill jars, leaving ½ inch headspace
- Wipe rims, apply lids, and screw on bands fingertight
- Process in a water bath canner for 20 minutes (adjust to your latitude)
- Wait 5 minutes, remove from canner
- Let cool, check seal and store
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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.
Ended up here after reading your encouragement to can the tomatoes still lurking in our freezer. How would you approach roasting them? Defrost, drain and roast?
I would not recommend roasting. They are very mushy. But you never know if you don’t try. If you do, let me know how it goes.
In the pre recipe information you referred to peeling the tomatoes and some peppers but there is nothing about it in the recipe instructions so, to peel or not to peel, that is my question? I’m thinking there is lots of flavour in those roasted veggie skins.🌻
It really is up to you. If you blend the roasted vegetables, you can leave the skin on, as I did with the peppers. But more often I peel everything and coarsely chop it.