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Salsa Ranchera

Print Makes about 4 (490 mL) jars

Loaded with roasted tomatoes and jalapeno, this picante salsa is perfect for a fresh, quick Mexican meal. 

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). 

Level of Ease:


Preserving Method:

Waterbath Preserving

You Will Need:

  • 1.5 kg plum tomatoes, cored

  • 350 g jalapeno peppers

  • 4 garlic cloves

  • 1 medium-size white onion, cut into 1.25 cm thick slices

  • 2 tsp. salt

  • 125 g chopped fresh cilantro

  • 75 mL fresh lime juice (about 4 limes)


1. Preheat oven to 220°C. Arrange first 4 ingredients on a large rimmed baking sheet lined with aluminum foil. Bake at 220°C for 20 minutes. Remove garlic from baking sheet. Bake 20 more minutes or until vegetables are very soft and beginning to char.

2. Transfer jalapeño peppers to a bowl; cover bowl with plastic wrap. Let stand 15 minutes.

3. Meanwhile, remove skins from tomatoes, and coarsely chop. Coarsely chop onion. Place tomato, onion, and salt in a medium stainless steel or enameled saucepan.

4. Peel peppers; remove and discard seeds, if desired. Finely chop peppers; add to tomato mixture. Bring to a boil, stirring often. Reduce heat, and simmer 2 minutes. Stir in cilantro and lime juice.

5. Ladle hot salsa into a hot jar, leaving 0.5cm headspace. Remove air bubbles. Wipe jar rim. Centre lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water preserver. Repeat until all jars are filled. 

6. Process jars 20 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.

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