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.
Servings: 24 Servings, Makes about 3 Pints
Ingredients
- 3 lbs paste tomatoes cored
- ¾ lb jalapeño peppers about a dozen medium
- 4 garlic cloves
- 1 medium onion cut into ½ inch slices
- 2 tsp salt
- ½ cup fresh cilantro chopped
- ⅓ cup lime juice
Instructions
- 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.
- 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.
Notes
Altitude Adjustments
Water boils at a lower temperature at higher altitudes, so jars need to be processed a bit longer as you go up in elevation. Here are the altitude adjustments for canning salsa ranchera:- For 0 to 1,000 Feet in Elevation - Process for 20 minutes.
- For 1,001 to 6,000 Feet in Elevation - Process for 25 minutes.
- Above 6,001 Feet in Elevation - Process for 30 minutes.
Nutrition
Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 198mg | Potassium: 194mg | Fiber: 1g | Sugar: 3g | Vitamin A: 632IU | Vitamin C: 30mg | Calcium: 10mg | Iron: 0.3mg