Salsa Ranchera (Ranch-Style Sauce)

Photo: Annabelle Breakey; Styling: Randy Mon

Time: 15 minutes. If using for huevos rancheros, make the salsa first and keep it warm while you make the eggs.

Yield: Makes about 2 cups (serving size: 1/4 cup)
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 66%
  • Protein: 0.7g
  • Fat: 3.5g
  • Saturated fat: 0.3g
  • Carbohydrate: 3.5g
  • Fiber: 0.7g
  • Sodium: 146mg
  • Cholesterol: 0.0mg


  • 2 tablespoons canola oil
  • 1/2 white onion, finely chopped
  • 2 cups canned fire-roasted tomatoes (such as Muir Glen brand)
  • 2 garlic cloves, minced
  • 2 serrano chiles, toasted all over in a dry skillet, stemmed, and finely chopped
  • Mexican-style hot sauce (optional)


  1. 1. Put onion with oil in a medium pot over medium heat and cook until onion softens, about 5 minutes. Meanwhile, put tomatoes, garlic, and chiles in a blender and pulse a few times (leave the mixture a little chunky).
  2. 2. Pour tomato mixture into pot with onions and cook 5 minutes over high heat to thicken. Taste and add hot sauce if you like.
  3. Note: Nutritional analysis is per serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Salsa Ranchera (Ranch-Style Sauce) Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy