Mexica Salsa Ranchera


  • 4 medium sized tomatoes
  • 1 small fresh serano pepper
  • 1 handful chopped fresh cilantro
  • ¼ medium sized onion
  • 1 large garlic clove
  • 3 tbsp. sunflower or olive oil
  • salt


1. Cut off serano stem. Peel onion and garlic.

2. Preheat the oil in a skillet over high heat. Add tomatoes and serano pepper. Fry the vegetables until they are somewhat softened and roasted.

3. Put roasted vegetables into a blender or food processor with onion and garlic. Blend it to puree. Then pour this puree back into the skillet with the same oil.

4. Season with chopped cilantro and salt to taste. Heat the sauce over medium heat for about 5 minutes, stirring from time to time, then let it to cool down completely.

Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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