Hatch Chile Salsa Ranchera

Salsa Ranchera

Try some Hatch Chiles in your Salsa Ranchera for a flavor profile you only get this time of year… unless of course you roasted some up and froze them for year round use. (Trust me, it’s a brilliant idea!)

This Salsa Ranchera recipe is chock full of Hatch Chiles and chunky.  You can always puree it though if you prefer it, well, less chunky. This will be great on Chile Rellenos!

Slice up your roasted Hatch Chiles into thin slices. (Check out this recipe on Roasting Hatch Chiles.)

salsa ranchera

Saute the onions, then add the garlic and chiles. Next, add in the tomatoes and seasonings and simmer:

salsa ranchera

Add in the broth with cornstarch:

salsa ranchera

Simmer until desired thickness:

salsa ranchera

Hatch Chile Salsa Ranchera

4 cups

Hatch Chile Salsa Ranchera

Puree salsa for a smoother consistency if you prefer.


  • 1 Tbs
  • 1 large onion
  • 2 cloves minced garlic
  • 8 roasted Hatch chilles, skinned, stemmed, seeded and thinly sliced
  • 2 lbs diced tomatoes, with juice
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1 Tbs cornstarch
  • 1 cup vegetable broth


  1. Heat the olive oil in a large sauté pan over med-high heat.
  2. Add the onions and sauté until translucent and softened.
  3. Add the garlic and sauté for 1 minute (do not brown).
  4. Add the chiles and sauté for three more minutes.
  5. Stir in the tomatoes and their juice, then add the cumin and salt.
  6. Bring to a boil, then lower the heat and let simmer for 15 minutes.
  7. Meanwhile, dissolve the cornstarch in the vegetable broth.
  8. Add the broth mixture to the pan and bring the salsa to a boil.
  9. Lower the heat to a simmer and cook the salsa for 10 minutes or until thickened as desired.


Use organic ingredients whenever possible

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