Roasted Tomato and Tomatillo Salsa
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 (2 cups)
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Calories
12 kcal
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Course
Appetizer, Condiments
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Cuisine
Vegetarian
Roasted Tomato and Tomatillo Salsa
Description
Roasted Tomato and Tomatillo Salsa combines Roma tomatoes and tomatillos that are roasted to enhance their natural sweetness and bring out smoky flavors. After roasting at 400°F, the ingredients are blended with onion, garlic, jalapeno, and fresh cilantro for a textured salsa. The use of fresh jalapeno peppers adds controlled heat, complemented by the brightness of lime juice and a pinch of salt to balance the flavors. Roasting the tomatillos rather than boiling them preserves their vibrancy and yields a richer taste.
The salsa has a textured consistency, slightly chunky with the blended ingredients, offering a fresh yet smoky flavor profile. It can be served immediately or chilled to deepen the flavors. Its versatility makes it suitable for topping grilled meats, adding to tacos, or enjoying with chips as an appetizer.
To prepare cilantro optimally, discard the thick stems at the bottom while keeping the upper stems with leaves for added flavor. Store leftovers in an airtight container in the refrigerator and consume within a few days for freshness.
Ingredients
- 2 Roma tomato
- 4-5 tomatillos
- 1/3 onion small
- 1 garlic clove
- 1-2 jalapeno pepper or serrano peppers
- 10-12 cilantro sprigs
- pinch of salt
- squeeze of lime
Instructions
- Husk the tomatillos and then rinse both the tomatoes and tomatillos. I usually remove the stems from both of them knowing that any juices leftover in the roasting pan will go into the blender.
- Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes. Here's why roasting tomatillos is better than boiling them.
- Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro. Combine well (I usually leave it a bit chunky.)
- Take a taste for seasoning. I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.
- Serve immediately or chill in the fridge for a bit before serving.
- Store leftovers in an airtight container in the fridge where they will keep for a few days.
Notes
- Serve the salsa chilled to highlight the balance of smoky and fresh flavors.
- Remove the thicker bottom portions of cilantro stems to avoid bitterness but keep the upper stems for flavor.
- Leftover salsa keeps well in the refrigerator for several days in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(2 cups)
Amount Per Serving
Calories 12 kcal
% Daily Value*
| Calories | 12kcal | 1% |
| Carbohydrates | 2g | 1% |
| Sodium | 2mg | 0% |
| Potassium | 105mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 7.5mg | 8% |
| Calcium | 5mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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