This post may feature affiliate links. Please read our disclosure policy.
This salsa ranchera is smoky, chunky, and spicy! It features a blend of pan-roasted Roma tomatoes, serranos, and subtle hints of cilantro. Serve it atop your favorite dishes like tofu scrambles, tamales, and burritos, or simply enjoy it with tortilla chips.
Table of Contents
❤️ Why you’ll love this recipe
- Charred flavors: The pan-roasting method of the tomatoes and serranos gives you a deliciously smoky and charred taste.
- Versatile use: This salsa ranchera isn’t just for tortilla chips! It complements various dishes, from tacos and quesadillas to scrambled tofu “eggs.”
- Easy to make: With a list of 8 ingredients and a straightforward approach, you can whip up this salsa ranchera at any time!
- Perfect consistency: Not too smooth, not too chunky — just the right texture for all your dipping needs.
If you love salsa ranchera, you should really check out our salsa roja, salsa verde, salsa taquera, and salsa fresca.
🌶️ What is salsa ranchera?
Salsa ranchera showcases fresh veggies like Roma tomatoes, green chiles, onions, garlic, and cilantro. It’s actually very similar to a classic salsa roja with a few key differences.
To start, salsa ranchera is always roasted. It’s also commonly mixed with Worcestershire sauce, making it smoky and slightly tangy with hints of umami notes.
The pan-roasting technique used in this recipe deepens and intensifies the flavors of the tomatoes and serranos. And the best part? It couldn’t be easier to make your own salsa at home!
Serve it warm over savory breakfast burritos, casseroles, tacos, or simply with tortilla chips. It’s also an unbelievably delicious addition to tacos and grilled vegetables!
🌱 Is salsa ranchera vegan?
Salsa ranchera can be a vegan-friendly dish, but Worchestershire sauce is often added to create savory, umami notes. Since Worcestershire sauce contains anchovies, it’s not considered vegan.
However, we’ve kept this recipe plant-based by using vegan Worcestershire sauce, which emulates a similar savory, umami taste as traditional Worcestershire sauce.
🛒 Ingredients & substitutions
- Roma tomatoes: The backbone of this roasted tomato salsa, providing juiciness and natural sweetness. You can substitute them with vine tomatoes if necessary.
- Serranos: Adds heat and depth of flavor. Jalapeños will also work for a milder kick.
- Olive oil: Used to sauté the garlic and onion and add richness. If you don’t have any on hand, you can replace olive oil with vegetable or avocado oil.
- White onion: Brings a mild sharpness and crunch. Yellow onions are the next best option, followed by red onions.
- Garlic: Adds an aromatic and savory depth. Garlic powder can be used in a pinch.
- Vegan Worcestershire sauce: Provides rich, savory, and umami notes. If you don’t have access to vegan Worcestershire sauce, soy sauce or tamari will also work.
- Cilantro: Infuses the salsa with freshness with citrusy undertones. If you’re not a fan, simply omit the cilantro.
- Salt: Balances out the other flavors of this salsa ranchera.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make salsa ranchera
Step 1: Roasting
Roast the whole tomatoes and serranos in a preheated cast-iron skillet until their skins blacken. This method enhances their natural flavors, giving you a robust base for your salsa.
Step 2: Sauté the onions
In another skillet, sauté the onions until they turn translucent. Add garlic for a hint of aromatic depth. Both of these will be folded into the salsa, imparting a chunky texture and layered taste.
Step 3: Blend & simmer
Pulse the roasted tomatoes, serranos, and Worcestershire sauce until it’s just combined to keep it slightly chunky. Transfer the sauce to a pot with more olive oil and simmer the mixture to let the flavors meld together.
Step 4: Final touches
Stir in the sautéed onion, garlic, fresh cilantro, and salt for a burst of freshness and flavor. Enjoy your salsa ranchera immediately while warm, or let it chill for a few hours in the fridge. Happy eating!
If you have questions about this roasted tomato salsa recipe, check out our FAQs or leave a comment down below!
🌮 How to serve salsa ranchera
If you need ideas of how to serve salsa ranchera, try it with some options like these:
- Tofu scramble
- Vegan breakfast casserole
- Vegan al pastor tacos
- Tlacoyos
- Vegan quesadillas
- Vegan chorizo tacos
- Savory oatmeal
🌡️ Storage & reheating
For any leftover salsa ranchera, follow these simple storage tips:
- Fridge: Transfer it to a container and store it in the fridge for up to a week.
- Freezer: You can freeze this salsa ranchera recipe for up to 6 months in an airtight container or jar. Just make sure it’s fully cooled first.
- Prep ahead: Salsa ranchera is great when it’s made a day or two in advance. In fact, it gives the flavors time to develop and meld together!
♻️ Variations
- Extra heat: Incorporate more serranos or even habaneros.
- Tangy: Try adding a squeeze of lime or apple cider vinegar after you finish seasoning this salsa ranchera for a zesty variation.
- Bell peppers: Add a sweet, charred flavor with roasted red peppers.
- Smoky: Use liquid smoke or chipotle or morita chiles to infuse extra smoke.
- Spiced: Mix in fresh basil, cumin, or Mexican oregano for a unique flavor profile.
- Black bean salsa: Incorporate cooked black beans for added protein.
- Corn: Mix in roasted corn kernels for bursts of sweetness and crunchiness.
🧑🍳 Top tips
- Roast thoroughly: Evenly roast the tomatoes and serranos until they are blackened on each side for the best results.
- Adjust the consistency: You can blend this salsa to your preferred texture. We prefer ours to be on the chunky side, but it’s all a personal preference.
- Don’t skip simmering: Let the blended mixture simmer in olive oil for a deeper, more complex flavor.
- Vegan Worcestershire: Ensure your Worchestershire is vegan, or use tamari or soy sauce instead.
💬 FAQ
Yes, but a cast-iron skillet provides more even heat and better roasting results.
To ensure you keep a chunky texture, pulse the ingredients in short bursts in a blender or food processor rather than running it continuously.
You don’t have to simmer the salsa, but we strongly suggest you do! Simmering allows the flavors to meld together, resulting in a deeper taste.
The spiciness of salsa ranchera depends on how many and the type of chiles that you use. If you know you’re sensitive to heat, opt for jalapeños or use fewer serranos.
🍴 More salsa recipes
If you enjoyed this roasted tomato salsa, you’re going to love more popular salsa recipes like these:
- Mango Habanero Salsa: Sweet, juicy, and fiery sauce for tacos and chips.
- Guajillo Sauce: A rich, vibrant, and smoky red chile salsa.
- Roasted Chili Corn Salsa: A 20-minute Chipotle copycat recipe.
- Mango Salsa: A fresh, chunky, and fruit-forward pico de gallo.
Chunky Salsa Ranchera
Equipment
- Knife & cutting board
- Saucepan
- Blender or food processor
Ingredients
- 5 Roma tomatoes
- 2-3 serranos
- 1 tablespoon olive oil
- ½ white onion, diced
- 2-3 cloves garlic, minced
- ½ teaspoon vegan Worcestershire sauce
- ¼ cup cilantro, minced
- Salt to taste
Instructions
- Preheat a cast-iron skillet over medium. Once hot, pan roast the whole tomatoes and serranos for 5 minutes on the first side. Flip and cook for another 5 minutes, or until the skins are blackened and the insides are soft.
- Heat ½ tablespoon olive oil in a separate skillet over medium. Add diced onion and sauté until translucent, about 2-3 minutes. Add the minced garlic and cook for another 1-2 minutes. Remove from heat.
- Stem the serranos, and add them to a blender or food processor with the tomatoes and Worcestershire sauce. Pulse until just combined (it should still be slightly chunky).
- Heat the rest of the olive oil in a saucepan over medium. Pour the blended tomato mixture in and simmer for 12-15 minutes. With a few minutes left, add the garlic and onions.
- Remove from heat and stir in the minced cilantro. Taste and season with salt to your liking. Enjoy your salsa immediately while warm, or let it chill for a few hours in the fridge. Happy eating!
Video
Notes
- Roast thoroughly: Evenly roast the tomatoes and serranos until they are blackened on each side for the best results.
- Adjust the consistency: You can blend this salsa to your preferred texture. We prefer ours to be on the chunky side, but it’s all a personal preference.
- Don’t skip simmering: Let the blended mixture simmer in olive oil for a deeper, more complex flavor.
- Vegan Worcestershire: Ensure your Worchestershire is vegan, or use tamari or soy sauce instead.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Note: We’ve updated this post to include new information and helpful tips about the recipe.
I have a ton of cherry tomatoes. Can I use them for the salsa?
Hi Rosa,
Yes, cherry tomatoes should also work. Just pan-fry them until they’re tender and slightly blackened. Let us know how it goes!