Authentic Mexican Salsa Ranchera

Ingredients

• 4 ripe tomatoes, charred and diced (800g / 28oz) 4 ripe tomatoes, charred and diced (800g / 28oz)
• 2 serrano chili peppers, finely chopped (adjust according to desired heat level) 2 serrano chili peppers, finely chopped (adjust according to desired heat level)
• 1 small onion, finely chopped (120g / 4.2oz) 1 small onion, finely chopped (120g / 4.2oz)
• 1/4 cup fresh cilantro, chopped (15g / 0.5oz) 1/4 cup fresh cilantro, chopped (15g / 0.5oz)
• 2 tablespoons lime juice (30ml) 2 tablespoons lime juice (30ml)
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2g) 1/2 teaspoon black pepper (2g)
• 1/2 teaspoon cumin powder (2g) 1/2 teaspoon cumin powder (2g)
• 1/2 teaspoon sugar (2g) 1/2 teaspoon sugar (2g)

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 590mg

Preparation

1. 1.
   Preheat the broiler in your oven.
2. 2.
   Place the tomatoes on a baking sheet and broil for 5-7 minutes, or until the skin is charred and blistered.
3. 3.
   Remove the tomatoes from the oven and let them cool. Once cooled, peel off the charred skin and dice the tomatoes.
4. 4.
   In a bowl, combine the diced tomatoes, serrano chili peppers, onion, cilantro, lime juice, salt, black pepper, cumin powder, and sugar.
5. 5.
   Mix well until all the ingredients are evenly combined.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Allow the salsa to sit for at least 30 minutes to allow the flavors to meld together.
8. 8.
   Serve the salsa with tortilla chips, as a topping for tacos, or as a side to grilled meats.

Treat your ingredients with care...

• Tomatoes — Charring the tomatoes adds a smoky flavor to the salsa. Make sure to remove the charred skin before dicing them.
• Serrano chili peppers — Adjust the amount of chili peppers according to your desired level of spiciness. Remove the seeds for a milder salsa.
• Cilantro — Use fresh cilantro for the best flavor. Chop the leaves finely to evenly distribute the herbal notes throughout the salsa.

Tips & Tricks

• For a smokier flavor, you can grill the tomatoes instead of broiling them.
• Add a squeeze of fresh orange juice for a citrusy twist.
• If you prefer a milder salsa, remove the seeds and membranes from the chili peppers before chopping.
• To make the salsa chunkier, dice the tomatoes and onions into larger pieces.
• Store any leftover salsa in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the salsa at room temperature to allow the flavors to fully develop. Garnish with additional cilantro leaves for a fresh and vibrant presentation.

Presentation advice

Serve the salsa in a colorful bowl to enhance its visual appeal. Pair it with a variety of tortilla chips for a festive and inviting presentation.