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Salsa Quemada (Roasted Tomato and Tomatillo Salsa)
4.8 from 69 votes

Salsa Quemada (Roasted Tomato and Tomatillo Salsa)

Salsa Quemada is a smoky roasted salsa that blends charred tomatillos, Roma tomatoes, unpeeled garlic, and serrano or jalapeño chiles with fresh white onion, kosher salt, and minced cilantro. The slow roasting over high heat intensifies the flavors and softens the ingredients, creating a vibrant and balanced salsa with smoky, tangy, and spicy notes.

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

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

    Cup of Yum
  1. Turn on the fan over the stove. Line a large cast-iron skillet with a piece of aluminum foil and set over high heat.
  2. 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.
  3. 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.
  4. 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

Calories 27kcal (1%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 1g (2%) Sodium 191mg (8%) Potassium 243mg (5%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 6 servings (makes about 3 cups)

Amount Per Serving

Calories 27

% 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.