Salsa Ranchera
This recipe creates a vibrant Salsa Ranchera by charring tomatoes and serrano chiles under the broiler, then pureeing them. The puree is then simmered with sautéed onions, garlic, and spices, resulting in a rich, flavorful sauce perfect for dipping or as a versatile topping.
Equipment
- 1 Broiler Pan Lined with aluminum foil for easy cleanup.
- 1 Blender For pureeing the roasted vegetables.
- 1 Medium Saucepan For sautéing aromatics and simmering the salsa.
- 1 Chef's knife For prepping vegetables.
- 1 Cutting Board
Ingredients
Main
- 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
Instructions
- 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.
Notes
Achieving a good char on the tomatoes and chiles under the broiler is crucial; this adds smoky depth and complexity to the salsa. Ensure the chiles are handled with care, or wear gloves, as serranos can be quite potent. Adjust the number of chiles based on desired heat level. Simmering the salsa for the full 10 minutes allows the flavors to marry and deepen, transforming simple ingredients into a rich, robust sauce. For an extra layer of flavor, consider adding a pinch of smoked paprika alongside the cumin. This salsa is excellent served warm or at room temperature, making it versatile for various applications beyond just chips, such as a topping for eggs, grilled meats, or enchiladas.