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Spicy Salsa Ranchera

Spicy Salsa Ranchera

Southern Living AUGUST 2007

  • Yield: Makes about 2 1/2 cups
  • Prep time: 10 Minutes
  • Broil: 20 Minutes
  • Stand: 15 Minutes


  • 5 medium tomatoes (about 1 3/4 lb.)
  • 3 serrano chile peppers
  • 2 garlic cloves, peeled
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 1/4 cup chopped fresh cilantro


Broil 5 medium tomatoes (about 1 3/4 lb.); 3 serrano chile peppers; 2 garlic cloves, peeled; and 1 medium onion, sliced, on an aluminum foil-lined baking sheet 5 inches from heat 6 minutes on each side or until peppers are blistered. Remove tomatoes, chile peppers, and garlic from baking sheet; broil onions 4 more minutes on each side. Remove from oven; let stand 15 minutes. Remove peels and stem ends from tomatoes and chile peppers. Remove seeds from chile peppers. Pulse tomatoes, chile peppers, garlic, and onion in a blender 10 times or until chunky. Stir in 1 tsp. salt and 1/4 cup chopped fresh cilantro.


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Spicy Salsa Ranchera Recipe