Salsa Quemada (Roasted Tomato and Tomatillo Salsa)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings (makes about 3 cups)
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Calories
27 kcal
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Cuisine
South American, Mexican, Tex-Mex
Salsa Quemada (Roasted Tomato and Tomatillo Salsa)
Description
The preparation involves roasting whole tomatillos, tomatoes, unpeeled garlic cloves, and chilies in a cast-iron skillet lined with foil over high heat. The vegetables char and soften over 20 to 25 minutes, with garlic becoming tender first and tomatoes developing deep blackened patches. Cooling the roasted ingredients allows handling for peeling garlic and stemming chiles while preserving the smoky bits that add flavor. Peeling is done after roasting so that juices and caramelization stay intact.
These ingredients are then transferred to a food processor along with onion, kosher salt, and minced cilantro. A quick blend produces a salsa with complex smokiness from the roast, acidity from tomatillos and tomatoes, heat from chiles, and freshness from cilantro and onion. The balanced mix can be used as a condiment for eggs, tacos, quesadillas, grilled meats, rice, and soup, adding brightness and smoky depth.
The recipe notes advise keeping skins and stems on during roasting to retain juices and avoid drying out. Adjusting the ratio of tomatillos to tomatoes can customize acidity and sweetness. Using silicone tongs helps gently turn vegetables without tearing foil during roasting.
Ingredients
- 6 tomatillo husked, washed, and dried, medium
- 3 Roma tomato washed and dried, medium
- 2 to 3 garlic unpeeled, large cloves
- 1 serrano chile with stem(s, or 2 large jalapeno chiles
- ¼ white onion diced
- 1 teaspoon kosher salt
- 1 tablespoon cilantro minced
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
- Keep skins and stems on during roasting to preserve juiciness and avoid dryness.
- Use silicone tongs to carefully turn vegetables on foil to prevent tearing during roasting.
- Adjust ratio of tomatillos and tomatoes to balance acidity and sweetness according to preference.
- This salsa complements eggs, tacos, quesadillas, grilled meats, rice, and soups.
- The recipe is adapted from Salsas and Moles, capturing traditional smoky flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (makes about 3 cups)
Amount Per Serving
Calories 27 kcal
% Daily Value*
| Calories | 27kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 191mg | 8% |
| Potassium | 243mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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