To begin, preheat your oven to 400°F (200°C). Arrange the whole tomatoes, onion quarters, garlic cloves, and peppers on a baking sheet. This initial roasting step enhances the natural sweetness of the tomatoes and adds a smoky undertone to the salsa.

Roast the vegetables in the oven for 15-20 minutes, or until the tomatoes and peppers have softened and begun to char. Turn the vegetables halfway through to ensure even roasting. Once done, remove them from the oven and let them cool slightly.

Place the roasted tomatoes, onion, garlic, and peppers into a blender or food processor. Add a pinch of salt to begin seasoning. For a milder salsa, remove the seeds from the peppers before blending.

Pulse the ingredients until you achieve a chunky consistency. Avoid over-blending, as traditional salsa ranchera should retain some texture. Taste and adjust salt if necessary, keeping in mind that more salt can be added at the end if needed.

Heat a skillet over medium heat and add 1 tablespoon of vegetable oil. Once the oil is hot, pour in the blended salsa mixture, allowing it to sizzle as it hits the skillet. Stir occasionally for 5-7 minutes, letting the flavours meld and the salsa thicken slightly.

Lower the heat to a simmer and cook the salsa for an additional 5 minutes, allowing the flavours to develop fully. Taste and adjust seasoning, adding more salt or pepper if desired. For a deeper flavor, let the salsa simmer for a few more minutes.

Remove the skillet from the heat. If a thinner consistency is preferred, add a splash of water or chicken broth and stir until incorporated. Adjust seasoning if needed.

Serve the salsa ranchera warm or at room temperature. Garnish with fresh chopped cilantro if desired, and serve alongside warm tortillas, grilled meats, or over eggs for a classic ranchero style dish. Salsa ranchera’s rustic, smoky flavours bring warmth and depth to any dish, making it a versatile and cherished part of Mexican cuisine.