Spicy Tomato Sauce

Salsa Ranchera

Preparation info
  • Makes

    500 to 700 ml

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

This simple sauce is chunky from the tomatoes and peppers, spicy but not painfully hot. It is the sauce that turns unadorned poached or fried eggs into huevos rancheros and is delicious served with roast chicken, omelettes, chiles rellenos, or any time a mild tomato-chilli sauce is desired.


  • 2 small onions, chopped
  • 3 cloves garlic, coarsely chopped
  • 1 large mild green chilli


  1. Sauté the onion, garlic, chillies, cumin and oregano in the oil until softened.
  2. Add the tomatoes and cook until the flavours meld, about 5 to 10 minutes. Season with salt and pepper.