Salsa Ranchera Recipe
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 5 tomatoes (about 1 pound - halved)
- 1 jalapeño* (halved (seeds and ribs removed if you want a mild salsa) - see notes*)
- 1 onion (yellow or white - quartered)
- 3 cloves garlic
- ¼ cup cilantro
- ½ teaspoon salt
Method
- Preheat the oven to 400°F (200°C).
- Season the sliced tomatoes, onion, and chili with salt and pepper (if using), and place on a lightly oiled baking sheet skin side up with the garlic cloves.
- Roast the vegetables until they're tender (about 20 minutes), then remove from the oven and allow to cool slightly for a few minutes.
- Place the roasted vegetables (and any optional seasonings, see recipe notes below*) in a food processor or blender, squeeze out the garlic cloves, and blend the ingredients until the salsa is smooth.
- Mix in chopped cilantro, or use it as a garnish when serving.