Salsa Ranchera

Salsa Ranchera is a classic Mexican salsa made with slow-roasted tomatoes, jalapenos, and onions. The roasting process brings out incredible flavor, and helps to ensure that your finished salsa is thick and dippable. This simple, tested canning recipe is sure to please, and it's a great way to preserve this unforgettable salsa right on your pantry shelf.

👥 24 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●baking sheet
●pot
●dutch oven

📝 Preparation Steps

Preheat the oven to 425°F (220°C).

Arrange all vegetables on a baking sheet and roast for ⏱️ 20 minutes. Remove the garlic cloves, rotate the sheet, and continue baking for another ⏱️ 20 minutes.

Allow to cool, then peel tomatoes and coarsely chop. Chop onions.

medium onion (cut into ½ inch slices)1

Slip skins from jalapeños (optional), remove stems, and finely dice.

Combine all ingredients in a stock pot or Dutch oven. Bring to a boil and simmer for ⏱️ 5 minutes.

Ladle into prepared jars, leaving ½ inch headspace.

Process half-pint jars for ⏱️ 15 minutes and pint jars for ⏱️ 20 minutes, adjusting for altitude.

Nutrition Facts

calories

19 kcal

fat Content

0.2 g

serving Size

1 serving

fiber Content

1 g

sugar Content

3 g

sodium Content

198 mg

protein Content

1 g

carbohydrate Content

4 g

saturated Fat Content

0.02 g

unsaturated Fat Content

0.12 g

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