Chips & Salsa Ranchera Recipe
Roasted Tomato, Onion, Garlic, Jalapenos and Cilantro
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Ingredients
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Roasted Salsa
To Serve
Method
Roasted Salsa
Prep
Preheat the oven to 425°F (220°C). Rinse the Roma tomatoes, jalapeños, and cilantro. Peel the garlic cloves. Trim the root end of the onion and cut it in half through the pole (root to top) to keep layers intact.
Arrange for roasting
On a rimmed baking sheet, toss the halved onion (cut side down), whole tomatoes, peeled garlic cloves, and whole jalapeños with 1 tablespoon of olive oil and a light sprinkle of salt. Spread into a single layer with some space between pieces for even charring.
Roast
Roast in the preheated oven for 18–25 minutes, turning the jalapeños and tomatoes once halfway through, until the tomato skins are blistered and blackened in spots, the onion edges are browned, and garlic is soft and golden. If you prefer more char, broil for the final 1–2 minutes while watching closely.
Cool and peel
Remove the baking sheet from the oven and let the vegetables cool for 8–10 minutes until easy to handle. For smoother texture and milder flavor, peel and discard most of the tomato skins (optional). Remove the stems from the jalapeños; if you want less heat, scrape out the seeds and membranes with a small spoon. Peel the garlic if any papery skin remains.
Pulse to combine
Place the roasted tomatoes, garlic, jalapeño(s), and roasted onion halves into a food processor or blender. Add the fresh cilantro (about 1/2 cup), 2 tablespoons fresh lime juice, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon freshly ground black pepper. Pulse 6–10 times to reach your desired consistency: fewer pulses for a chunky salsa ranchera, more pulses for a smoother sauce. Scrape down the sides once and pulse again if necessary.
Adjust and rest
Taste and adjust seasoning: add up to 1/2 teaspoon more salt or more lime juice to brighten if needed. If salsa seems thick, stir in a teaspoon of warm water at a time until desired consistency is reached. Transfer to a bowl and let rest at room temperature for 15–20 minutes to allow flavors to meld.
To Serve
Transfer the Roasted Salsa Ranchera to a serving bowl. Garnish with the remaining 2 tablespoons of chopped cilantro leaves and optional lime wedges on the side.
Serve with about 8 oz (one standard bag) of tortilla chips. Salsa can be served warm, at room temperature, or chilled. Store leftovers in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving for best flavor.