Salsa Ranchera Recipes

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SALSA RANCHERA RECIPE



Salsa Ranchera Recipe image

This salsa ranchera recipe makes the best salsa, with fresh tomatoes, jalapeno peppers (or serranos), onion, garlic, cilantro, salt and more. When it comes to salsa, it's hard to beat.

Provided by Mike Hultquist

Categories     Appetizer     Salsa

Time 30m

Number Of Ingredients 6

1 pound tomatoes
2-3 jalapeno peppers (or use serrano peppers for a hotter version)
½ large white or yellow onion
4 garlic cloves
3 tablespoons cilantro
Salt to taste

Steps:

  • Slice the tomatoes and jalapenos in half lengthwise and set them onto a cast iron pan or baking sheet, skin sides up.
  • Add the onion and garlic cloves.
  • Set the pan into the center of the oven and broil (400 degrees F) for 20 minutes, or until the skins of the tomatoes and peppers blister up. Do not allow to burn.
  • Remove from heat and cool slightly.
  • Remove the skins from the tomatoes, peppers and garlic. Discard them.
  • Place the tomatoes, peppers, garlic and onion in a food processor along with cilantro and salt. If using any of the optional ingredients, add them now. Process until smooth.
  • Adjust for salt and serve warm.

Nutrition Facts : Calories 16 kcal, Carbohydrate 3 g, Sodium 3 mg, Sugar 1 g, ServingSize 1 serving

RANCHERA SAUCE (SALSA RANCHERA), A VERSATILE MEXICAN COOKING SAUCE



Ranchera Sauce (Salsa Ranchera), a Versatile Mexican Cooking Sauce image

Tomatoes, onion, chile, and spices are the ingredients in Salsa Ranchera, a basic Mexican cooking sauce that you can use in many different dishes.

Provided by Chelsie Kenyon

Categories     Sauce

Time 30m

Yield 8

Number Of Ingredients 8

2 tablespoons vegetable oil (or pork lard)
1/4 cup onion (chopped)
2 garlic cloves (diced)
1 fresh serrano chile (or jalapeño chile, seeded and diced )
3 cups fresh tomatoes (peeled and diced)
1 tablespoon dried oregano
Optional: 1/2 teaspoon ground dry chile
Salt (to taste)

Steps:

  • Enjoy!

Nutrition Facts : Calories 48 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 149 mg, Sugar 2 g, Fat 4 g, ServingSize 3 cups (6 to 8 servings), UnsaturatedFat 0 g

SALSA RANCHERA



Salsa Ranchera image

Provided by Julia Moskin

Categories     easy, condiments, dips and spreads, side dish

Time 30m

Yield About 1 quart

Number Of Ingredients 7

1/2 ounce dried guajillo chilies, stemmed and seeded
6 ripe plum tomatoes
2 garlic cloves
3/4 cup finely chopped onion
1 teaspoon ground cumin
1 green poblano chili, roasted, stemmed, seeded and diced
Salt

Steps:

  • In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours. Drain off and reserve soaking water. Purée chilies in a blender, adding soaking water as needed to make a smooth paste. Strain to remove skin bits and set aside.
  • In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo purée. (Remainder can be refrigerated up to 1 week.) Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes. Purée in a blender, then pour into a skillet.
  • Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 217 milligrams, Sugar 3 grams

SALSA RANCHERA



Salsa Ranchera image

This is a recipe for what is marketed as "picante" sauce. Picante is the Spanish word for spicy or spicy hot, and this dish can be adjusted from mild to wild, depending on your taste. I was given the foundation for this recipe by an old girlfriend who still lives in Monterey, Mexico. The original recipe called for boiling the tomato, onion and peppers for about 5 minutes before blending them. Also she only added a little salt and cilantro to her salsa. I "doctored" it up a little and everyone agreed (even the old girlfriend) that it was much more flavorful my way. For the record, I don't boil any ingredient in this recipe. I like the 100% fresh flavor of it. This is the recipe I use to make salsa for my fiance, because, unlike my fiance (and most people) I like mine eardrum burning hot.

Provided by ATM 67

Categories     Sauces

Time 30m

Yield 1 Quart

Number Of Ingredients 10

4 tomatoes (2 1/2-inch to 3-inch in diameter, the redder the better)
1/2 yellow onion (2 1/2-inch to 3-inch in diameter)
2 dried arbol chiles (3-inch long, stems removed)
1 serrano chili pepper (3-inch long, stem removed)
1 lime, juice and pulp of
1/2 cup of loosely packed cilantro leaf
4 garlic cloves (Aprox 1 1/2 - 2 Tblsp chopped Garlic)
1/4 cup ground cumin
1 teaspoon salt
1 tablespoon paprika (for color) (optional)

Steps:

  • Section the tomatoes and onion into pieces small enough for your food processor or blender to work effectively.
  • I use a blender set on it lowest setting (mine says stir).
  • **In a blender, slowly add all the ingredients, starting with the tomatoes and onions.
  • Make sure not to put too much into your blender bowl at any one time, or it will not chop properly.
  • Once the tomato and onion mixture is nice and smooth, continue to blend and incorporate all the other ingredients.
  • **In a food processor, add all ingredients to the bowl and pulse until the mixture can withstand the continuous operation of the food processor.
  • Process until smooth.
  • FINAL INSTRUCTIONS-- Get some chips and a family member or a friend to help with the final adjustments.
  • I usually have to tweak the amount of salt, cumin, cilantro or garlic to make it "perfect".
  • If the onion or other seasonings are too much, add another tomato.
  • Your salsa can be enjoyed now, but it is best after an overnight stay in the refrigerator.
  • To make it the way I like it, I add one more tomato, one more chile arbol, at least one more large serano pepper and one more teaspoon of salt.
  • I have also substituted the seranos with jalepeños or habeñeros.

Nutrition Facts : Calories 246.7, Fat 6.7, SaturatedFat 0.7, Sodium 2400.6, Carbohydrate 47.9, Fiber 12.1, Sugar 17.8, Protein 10.7

LORI'S SALSA RANCHERA



Lori's Salsa Ranchera image

Provided by Trisha Yearwood

Categories     condiment

Time 25m

Yield 4 servings

Number Of Ingredients 9

6 slices bacon, cut into 1/4-inch slices
4 medium tomatoes, finely diced
2 serrano peppers, de-stemmed, de-seeded and finely diced
1 medium onion, finely diced
1 clove garlic, minced
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Serving suggestions: morning eggs, tamales, beans, potatoes, tortilla chips

Steps:

  • In a skillet, cook the bacon until done but soft, not crisp. Add the tomatoes, peppers, onions, garlic, cumin, salt and pepper. Bring the mixture to a boil. Reduce the heat to simmer, cover and cook for 10 minutes.
  • Remove from the heat and serve hot over your morning eggs (huevos rancheros), tamales, beans (frijoles) or potatoes (papas). Serve cold with tortilla chips.

SALSA RANCHERA



Salsa Ranchera image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 40m

Yield about 2 cups

Number Of Ingredients 9

2 1/2 pounds tomatoes, cored and halved
1 to 2 fresh serrano chiles
1 tablespoon olive oil
1/2 small yellow onion, finely chopped
2 garlic cloves, finely minced
1 teaspoon chopped fresh oregano leaves
1/2 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon salt

Steps:

  • Preheat broiler to high.
  • Arrange the tomatoes and chiles on an aluminum foil-lined broiler pan skin side up. Broil until their skins start to char and shrivel, about 10 to 12 minutes or until they are soft. Transfer the tomatoes and the chiles to a blender, puree, and set aside.
  • Heat the olive oil in a medium saucepan over medium-high heat. Add the onions and the garlic and cook until soft, 2 to 3 minutes. Stir in the oregano, cumin and Worcestershire sauce. Add the tomato puree and simmer until the sauce is slightly thickened and the flavors have blended, 10 minutes. Season with salt.
  • Serve with various chips and vegetables.

RANCHEROS SALSA!



Rancheros Salsa! image

This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city.

Provided by Sharon123

Categories     Sauces

Time 40m

Yield 4 cups

Number Of Ingredients 17

2 tablespoons olive oil
1 medium white onion, roughly chopped
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
4 roma tomatoes, seeded and roughly chopped (also called plum tomatoes)
1 tablespoon garlic, chopped (about 4 cloves)
1 (14 ounce) can diced tomatoes in tomato puree
1 (7 ounce) can tomatillos, drained
1 (7 ounce) can green chilies, drained and chopped (or buy already chopped)
1 teaspoon pureed chipotle chile (can use the canned chipotle chilies, minced) (optional)
1 jalapeno pepper, seeded, finely chopped (more or less to taste)
1/4 cup fresh cilantro, chopped
1 tablespoon frozen orange juice concentrate
1 teaspoon ground cumin, toasted in a dry pan until fragrant
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
salt and pepper

Steps:

  • In a large heavy bottomed skillet, heat the oil over medium high heat until hot but not smoky. Add onion, peppers, and roma tomatoes; cook 5 minutes or until onion is translucent.
  • In a food processor, puree garlic, diced tomato, and tomatillos. Add to onion mixture. Cook 5 minutes more.
  • Add chilies, chipotle, jalapeno, and cilantro.
  • Stir in orange juice concentrate, cumin, oregano, cinnamon, salt and pepper.
  • Cook 5 more minutes or until desired thickness.

Nutrition Facts : Calories 178, Fat 8.1, SaturatedFat 1.1, Sodium 142.5, Carbohydrate 26.3, Fiber 6.2, Sugar 11, Protein 4.9

SALSA RANCHERA



Salsa Ranchera image

Quick and easy, picante cooked tomato sauce for any Mexican dish, especially good for Huevos Rancheros, Enchiladas, etc.

Provided by TJW2725

Categories     Mexican

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb roma tomato, grated*
1 cup chicken broth
1/4 large white onion, roughly chopped
4 fresh serrano peppers, stems removed*
4 tablespoons fresh cilantro
3 garlic cloves
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano (Mexican preferred)
1 tablespoon fresh savory
salt and pepper

Steps:

  • Add all ingredients to a blender and blend until very smooth, it should be fairly thin.
  • Heat 2 TB oil in a large skillet(no teflon) over high heat until very hot, but not smoking. Add the contents of the blender to the skillet and "fry" the sauce, stirring constantly, and scraping the bottom of the skillet to keep from sticking. Be careful, it makes a mess in the kitchen, but it is well worth it, be sure to wear your apron! Fry the sauce for 10-15 minutes, until it is reduced and the flavors have blended well. Keep warm and use immediately, or store it in the fridge for 2 days, or in the freezer for two months. If using frozen, allow to thaw first and reblend quickly as it tends to separate.
  • * Cut the tomatoes in half and grate them with your cheese grater right down to the skin. This retains the pulp, and not the skin, without having to boil them. Discard skins. You can used canned tomatoes too if you don't have time.
  • * Use chipotles for a nice smoky flavor.
  • * Amount of chiles given makes a picante dish. Omit if you don't like it spicy, but I recommend at least one to give it some flair.

Nutrition Facts : Calories 27.8, Fat 0.5, SaturatedFat 0.1, Sodium 132.3, Carbohydrate 4.8, Fiber 1.4, Sugar 2.6, Protein 1.8

SALSA RANCHERA



Salsa Ranchera image

Categories     Condiment/Spread     Food Processor     Onion     Tomato     Vegetable     Roast     Fourth of July     Picnic     Super Bowl     Vegetarian     Backyard BBQ     Hot Pepper     Summer     Tailgating     Poker/Game Night     Chill     Vegan     Party     Cilantro     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 7

1 medium white onion, quartered
3 lb ripe medium tomatoes, cored
1/2 cup olive oil
1 fresh serrano chile, chopped, including seeds
1/2 cup chopped fresh cilantro
3 tablespoons red-wine vinegar
Accompaniment: corn tortilla chips

Steps:

  • Preheat oven to 400°F.
  • Arrange 2 onion quarters and 2 pounds tomatoes in a small roasting pan and drizzle with 1/4 cup oil. Arrange remaining 1 pound tomatoes in a small baking pan and drizzle with remaining 1/4 cup oil.
  • Bake both pans of tomatoes in upper and lower thirds of oven, switching position of pans after 45 minutes, until browned, about 1 1/2 hours. Remove roasting pan and continue baking small pan of tomatoes until blackened, about 30 minutes more.
  • Transfer all roasted tomatoes (do not peel) and onions with a slotted spoon to a food processor, discarding liquid in pans. If your processor is small, do this in 2 batches. Pulse until coarsely chopped. (Alternatively, you can chop with an immersion blender in a deep container.)
  • Chop remaining 2 onion quarters and stir together with tomato mixture, serrano, cilantro, and vinegar. Season with salt and chill, covered, at least 8 hours to blend flavors. Bring to room temperature before serving.

SALSA RANCHERA



Salsa Ranchera image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

1 pound whole tomotoes (about 2 medium)
2 whole serrano chiles
2 medium garlic cloves, peeled
1 teaspoon coarse salt

Steps:

  • Heat a large cast-iron skillet over medium-high heat. Add tomatoes, and cook, turning occasionally, for 20 minutes. Add chiles, and cook, 2 minutes. Add garlic, and cook, until all vegetables are blackened and tender, 4 to 5 minutes more.
  • Transfer 1 tomato, chiles, and garlic, to a food processor, and process until smooth. Add remaining tomato and salt. Pulse until a chunky salsa consistency is achieved.

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