Best 5 Marys Mexican Ranchero Salsa Recipes
If you're in search of an authentic and flavorful Mexican ranchero salsa, you've come to the right place. Mary's Mexican Ranchero Salsa is a popular choice among those who love the perfect blend of spicy and tangy flavors. This traditional salsa is made with fresh, ripe tomatoes, onions, cilantro, and a variety of spices, resulting in a vibrant and aromatic sauce that's sure to tantalize your taste buds. Whether you're looking to spice up your favorite Mexican dishes, add a kick to your tacos, or simply enjoy a delicious dip with tortilla chips, Mary's Mexican Ranchero Salsa is the perfect choice.
Here are our top 5 tried and tested recipes!
RANCHERO SALSA
Make and share this Ranchero Salsa recipe from Food.com.
Provided by alligirl
Categories Sauces
Time 33m
Yield 1 1/4 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler. (500º).
- Place tomato quarters and pepper halves, cut side down, on broiler pan.
- Broil 4 inches from the heat for 5-7 minutes, 'til skins start to blacken.
- Remove from broiler pan; cool.
- Remove skins from tomatoes and peppers; finely chop.
- Cook onion and garlic in hot oil, in a small saucepan for 3 minutes.
- Stir in tomatoes, peppers and cumin. Bring to a boil.
- Reduce heat and simmer, uncovered, for 10 - 15 minutes or 'til most of the liquid has evaporated.
- Cool completely.
RANCHEROS SALSA!
This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city.
Provided by Sharon123
Categories Sauces
Time 40m
Yield 4 cups
Number Of Ingredients 17
Steps:
- In a large heavy bottomed skillet, heat the oil over medium high heat until hot but not smoky. Add onion, peppers, and roma tomatoes; cook 5 minutes or until onion is translucent.
- In a food processor, puree garlic, diced tomato, and tomatillos. Add to onion mixture. Cook 5 minutes more.
- Add chilies, chipotle, jalapeno, and cilantro.
- Stir in orange juice concentrate, cumin, oregano, cinnamon, salt and pepper.
- Cook 5 more minutes or until desired thickness.
Nutrition Facts : Calories 178, Fat 8.1, SaturatedFat 1.1, Sodium 142.5, Carbohydrate 26.3, Fiber 6.2, Sugar 11, Protein 4.9
MARY'S MEXICAN RANCHERO SALSA
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
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
LORI'S SALSA RANCHERA
Steps:
- In a skillet, cook the bacon until done but soft, not crisp. Add the tomatoes, peppers, onions, garlic, cumin, salt and pepper. Bring the mixture to a boil. Reduce the heat to simmer, cover and cook for 10 minutes.
- Remove from the heat and serve hot over your morning eggs (huevos rancheros), tamales, beans (frijoles) or potatoes (papas). Serve cold with tortilla chips.
SALSA RANCHERA
Provided by Ingrid Hoffmann
Categories appetizer
Time 40m
Yield about 2 cups
Number Of Ingredients 9
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.
Tips:
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your salsa will be.
- Roast your tomatoes: Roasting tomatoes concentrates their flavor and gives them a slightly smoky taste.
- Use a variety of peppers: Different peppers provide different levels of heat and flavor. Experiment with different combinations to find your perfect balance.
- Don't overcook your vegetables: Overcooked vegetables will lose their flavor and texture.
- Season to taste: Add salt, pepper, and other seasonings to taste. Be careful not to overseason, as you can always add more later.
- Let your salsa rest: Letting your salsa rest for a few hours or overnight allows the flavors to meld and develop.
Conclusion:
With its vibrant flavors and versatility, Mary's Mexican Ranchero Salsa is a delicious addition to any Mexican dish. Whether you're using it as a dip, a topping, or a marinade, this salsa is sure to please. So next time you're looking for a homemade salsa recipe, give Mary's Mexican Ranchero Salsa a try. You won't be disappointed!
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