Best 8 Hot Red Sauce Salsa Ranchero Recipes

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In the realm of Mexican cuisine, few dishes hold a place as cherished as salsa ranchero. This versatile sauce, characterized by its vibrant red hue and zesty flavor, is a symphony of fresh ingredients that tantalizes the taste buds and adds a burst of Mexican fiesta to any dish. Salsa ranchero is a cornerstone of Mexican gastronomy, frequently served as an accompaniment to tacos, enchiladas, burritos, and tostadas, enhancing their flavors and elevating them to culinary heights. This article presents a collection of salsa ranchero recipes, each offering a unique twist on this beloved classic. From the traditional tomato-based version to variations incorporating roasted tomatillos, spicy habaneros, and delectable mango, these recipes cater to diverse palates and culinary preferences. Whether you seek a classic salsa ranchero or an innovative take on this Mexican staple, this article has something for every salsa enthusiast.

Here are our top 8 tried and tested recipes!

SALSA RANCHERA RECIPE



Salsa Ranchera Recipe image

This salsa ranchera recipe makes the best salsa, with fresh tomatoes, jalapeno peppers (or serranos), onion, garlic, cilantro, salt and more. When it comes to salsa, it's hard to beat.

Provided by Mike Hultquist

Categories     Appetizer     Salsa

Time 30m

Number Of Ingredients 6

1 pound tomatoes
2-3 jalapeno peppers (or use serrano peppers for a hotter version)
½ large white or yellow onion
4 garlic cloves
3 tablespoons cilantro
Salt to taste

Steps:

  • Slice the tomatoes and jalapenos in half lengthwise and set them onto a cast iron pan or baking sheet, skin sides up.
  • Add the onion and garlic cloves.
  • Set the pan into the center of the oven and broil (400 degrees F) for 20 minutes, or until the skins of the tomatoes and peppers blister up. Do not allow to burn.
  • Remove from heat and cool slightly.
  • Remove the skins from the tomatoes, peppers and garlic. Discard them.
  • Place the tomatoes, peppers, garlic and onion in a food processor along with cilantro and salt. If using any of the optional ingredients, add them now. Process until smooth.
  • Adjust for salt and serve warm.

Nutrition Facts : Calories 16 kcal, Carbohydrate 3 g, Sodium 3 mg, Sugar 1 g, ServingSize 1 serving

AUTHENTIC HOMEMADE RANCHERO SAUCE RECIPE



Authentic Homemade Ranchero Sauce Recipe image

This is the best ranchero sauce recipe I have ever tasted, with a base of diced tomato, jalapeno and onion, seasoned with a mixture of chili powders and seasonings. Perfect on huevos rancheros or any Mexican or Tex Mex dish.

Provided by Mike Hultquist

Categories     Main Course     Salsa     sauce

Time 30m

Number Of Ingredients 15

1 tablespoon olive oil
1 medium yellow onion (chopped)
2 jalapeno peppers (chopped)
4 cloves garlic (chopped)
16 ounce can diced tomatoes
1 cup chicken broth
¼ cup chopped cilantro (or more as desired)
1 tablespoon ancho powder
1 tablespoon guajillo powder
1 tablespoon chipotle powder
1 teaspoon cayenne
1 teaspoon Mexican oregano
1 teaspoon cumin
Salt and pepper to taste
Juice from 1 lime (optional)

Steps:

  • Heat a large pan to medium-high heat and add the olive oil.
  • Cook the onions and peppers down about 5 minutes to soften.
  • Add the garlic and cook another minute, stirring a bit.
  • Add the tomato and chicken broth. Stir.
  • Stir in the cilantro and seasonings.
  • Bring to a quick boil then reduce the heat and simmer for 20-25 minutes to let the flavors develop. The sauce will thicken up for you.
  • Transfer the mixture to a blender or food processor and pour in the lime juice. I used my stick blender.
  • Process until nice and smooth.
  • Use immediately or store in the refrigerator in a covered glass container.

Nutrition Facts : Calories 28 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, Sodium 80 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HOT RED SAUCE (SALSA RANCHERO)



Hot Red Sauce (Salsa Ranchero) image

Posted by request. From Latin American Cooking, a treasury of recipes from the South American countries, Mexico and the Caribbean.

Provided by Derf2440

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 hot red chili peppers, seeded and cut into pieces
2 cups canned whole tomatoes
2 medium onions, chopped
1 clove garlic
1 teaspoon ground coriander
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon wine vinegar
1 tablespoon chopped parsley

Steps:

  • Combine the chilies, tomatoes, onions, garlic, coriander and sugar in an electric blender and blend until smooth.
  • Add salt, vinegar and parsley.
  • Serve hot or cold with chicken, fried eggs, tomatoes or tacos.
  • (or enchiladas?).

SALSA RANCHERA



Salsa Ranchera image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 40m

Yield about 2 cups

Number Of Ingredients 9

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

Steps:

  • 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.

RANCHERO SAUCE



Ranchero Sauce image

An easy Ranchero Sauce recipe

Provided by Linda Archer

Categories     Sauce     Onion     Tomato     Low Carb     Quick & Easy     Bell Pepper     Bon Appétit     Florida

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 jalapeño pepper, chopped
1 large garlic clove, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 cups canned chicken broth
1 8-ounce can tomato sauce
1/4 cup chopped fresh cilantro

Steps:

  • Melt butter in heavy large skillet over medium heat. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes. Mix in cilantro.

RANCHERO SAUCE



Ranchero Sauce image

This is served hot. It is great as a salsa or served over grilled chicken.

Provided by Andrea

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 8

Number Of Ingredients 7

1 slice bacon
½ onion, chopped
1 (14.5 ounce) can whole peeled tomatoes, drained and chopped
¼ (6.5 ounce) can tomato sauce
¼ cup chopped fresh cilantro, or to taste
½ jalapeno pepper, chopped, or to taste
salt and ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned, about 5 minutes. Cook and stir onion in the bacon grease until onion is transparent, 5 to 10 minutes. Remove bacon from skillet and drain on a paper towel-lined plate; crumble.
  • Stir chopped tomatoes, tomato sauce, cilantro, jalapeno pepper, salt, pepper, and crumbled bacon into onion; bring to a simmer and cook until flavors blend, about 15 minutes.

Nutrition Facts : Calories 19.4 calories, Carbohydrate 3.1 g, Cholesterol 1.2 mg, Fat 0.6 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 129.7 mg, Sugar 1.8 g

MARY'S MEXICAN RANCHERO SALSA



Mary's Mexican Ranchero Salsa image

This is my favorite salsa. I got the recipe from my mother who has been making it since she was a young girl living with her grandparents on their ranch in Mexico. You can adjust the hotness according to your preference. Serve it over scrambled eggs or on anything you like.

Provided by Mama Rivas aka Pablo's Hottie

Time 30m

Yield 6

Number Of Ingredients 6

3 tablespoons corn oil
3 medium ripe tomatoes
5 medium jalapeno peppers, stemmed
1 medium onion, diced
1 cup water
salt to taste

Steps:

  • Heat a medium skillet over medium heat. Add oil to the hot skillet and place whole tomatoes and jalapenos in the pan. Cook, turning every 2 minutes, until all sides are scalded. Remove from the heat.
  • Transfer tomatoes and jalapenos carefully to a blender and process until pureed.
  • Cook and stir onion in the same skillet over medium heat until translucent, about 5 minutes. Add tomato-jalapeno puree and pour in water; bring to a simmer. Simmer until thickened, about 5 minutes. Season with salt and serve warm.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 4.8 g, Fat 7.1 g, Fiber 1.4 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 5.1 mg, Sugar 2.8 g

RANCHERO SAUCE (SALSA RANCHERO)



Ranchero Sauce (Salsa Ranchero) image

I made this sauce one day by fooling around with a recipe in "Border Cooking." I had on hand some great homemade chicken broth and a fresh batch of my Diablo Dust (chile powder made with guajillos and anchos). A good quality chile powder like Gephardt's works nicely, and canned broth should be fine, although, I think homemade is superior. Use this sauce for huevos rancheros, egg dishes, burritos, chimichangas, enchiladas, etc. It is not a table sauce, but is best for topping hot foods.

Provided by thepetnanny

Categories     Sauces

Time 40m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped onion
2 -3 minced jalapenos
3 cloves chopped garlic
2 tablespoons dry oregano (Mexican, if possible)
1 tablespoon cumin powder
2 tablespoons chili powder
4 cups chicken broth (homemade preferred)
2 (10 ounce) cans rotel
salt and pepper
2 tablespoons chopped cilantro leaves
2 tablespoons chopped green peppers

Steps:

  • Saute onions and jalapenos over a medium heat for 1-2 minutes. Add garlic. Saute another 30 seconds. In a medium size sauce pan, smoke the oregano, cumin, and chile powder over a medium high heat until fragrant. Quickly add chicken stock, then all the rest of the ingredients. Bring to a boil, turn heat to low. Reduce sauce by at least one half. Will freeze.

Tips:

  • Select the right tomatoes: Use ripe, flavorful tomatoes for the best flavor. Roma tomatoes are a good option, as they have a low water content and a concentrated flavor.
  • Roast the tomatoes: Roasting the tomatoes brings out their natural sweetness and intensifies their flavor. You can roast them in the oven or on the stovetop.
  • Use fresh herbs: Fresh herbs, such as cilantro and oregano, add a bright, herbaceous flavor to the salsa. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
  • Don't overcook the salsa: The salsa should be cooked just until the tomatoes are softened and the flavors have melded together. Overcooking the salsa will make it lose its fresh flavor.
  • Serve the salsa warm or at room temperature: Salsa is best served warm or at room temperature. If you're making it ahead of time, let it come to room temperature before serving.

Conclusion:

This hot red sauce, also known as salsa ranchero, is a versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for tacos, burritos, enchiladas, and other Mexican-inspired dishes. It can also be used as a dipping sauce for chips or vegetables. With its bright, tangy flavor, this salsa is sure to be a hit at your next party or gathering. So next time you're looking for something to spice up your meals, give this hot red sauce a try!

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