Salsa Quemada (Roasted Tomato and Tomatillo Salsa)

Name: Salsa Quemada (Roasted Tomato and Tomatillo Salsa)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings (makes about 3 cups)
Ingredients: 6 medium tomatillos; 3 medium Roma tomatoes; 2 to 3 large cloves garlic; 1 or 2 large serrano or jalapeno chiles; ¼ white onion; 1 teaspoon kosher salt; 1 tablespoon minced cilantro

User Reviews

4.8

69 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 servings (makes about 3 cups)
Calories
27 kcal
Course
Appetizer, Snacks
Cuisine
South American, Mexican, Tex-Mex

Salsa Quemada (Roasted Tomato and Tomatillo Salsa)

Megan Mendez

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A classic tomato and tomatillo salsa is enhanced by roasting the veggies and aromatics. The result is a flavorful, charred salsa that just might change your life.

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Ingredients

Servings

6 medium tomatillos husked, washed, and dried
3 medium Roma tomatoes washed and dried
2 to 3 large cloves garlic unpeeled
1 or 2 large serrano or jalapeno chiles with stem(s)
¼ white onion diced
1 teaspoon kosher salt
1 tablespoon minced cilantro

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Instructions

Turn on the fan over the stove. Line a large cast-iron skillet with a piece of aluminum foil and set over high heat.
Place the tomatillos, tomatoes, garlic, and chiles directly on the foil and roast without moving too often until the garlic is just softened, the chile has streaks of char and is softened, the tomatoes have a good char on all sides, and the tomatillos are soft and starting to bubble (it should take about 20 to 25 minutes total). As each is cooked, remove from the pan and set aside to cool. The garlic will be done first, and the tomatoes will take the longest.
When the tomatoes are well blackened and begin to slump, return the tomatillos to the pan if need be, carefully wrap the tomatoes and tomatillos in the foil (it will be hot, use oven gloves if necessary), lift out of the pan, and set aside until cooled.
Transfer to a food processor, along with any juices that run out as they cool. (Leave the black bits–they add flavor.) Peel the garlic, stem the chile (and see it if you'd like a milder salsa), and add to the food processor along with the onion and salt. Pulse until well combined and mostly smooth–you want a bit of texture. Add the cilantro last, pulse briefly, and taste for salt again.

Notes

This salsa is fantastic on eggs, tacos, quesadillas, or grilled meats, or add to rice or soup.
I recommend using silicone tongs when charring the ingredients so you don't accidentally rip the foil.
If you chose to you may make this salsa without tomatillos, using all tomatoes instead. Alternatively you can also make it will all tomatillos and no tomatoes. This is personal preference. The tomatatillos are more acidic and the tomatoes are sweeter. Adjust the amount of tomatillos and tomatoes accordingly.
Do not core or stem the vegetables before roasting. This will cause the juices to run out as they cook, and they will not properly char.
Adapted from Salsas and Moles