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Roasted Tomato and Tomatillo Salsa Recipe

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3.9 from 9 reviews

This Roasted Tomato and Tomatillo Salsa is a vibrant, smoky, and slightly tangy salsa perfect for enhancing your favorite Mexican dishes or enjoying with chips. Roasting the tomatoes, tomatillos, serrano pepper, and onion on a hot griddle or cast iron pan brings out deep flavors and a subtle char that adds complexity to every bite. Blended to a medium chunky texture and chilled for two hours, this salsa is both refreshing and full of bold, zesty notes.

  • Total Time: 2 hours 40 minutes
  • Yield: 16 servings

Ingredients

Vegetables

  • 4 vine ripe tomatoes (or 2-3 larger ones)
  • 2 tomatillos (husks removed and sticky residue cleaned)
  • 1 serrano pepper
  • 1/2 Spanish onion (outside skin removed and cut in half)

Other Ingredients

  • 1/2 cup cilantro
  • 1 fresh lime (or 3 tbsp lime juice)
  • 1 tbsp vegetable oil
  • 1/2 tbsp kosher salt (plus more to taste)

Instructions

  1. Preheat the cooking surface: Heat a large griddle or cast iron pan on your stovetop or grill over high heat until very hot.
  2. Prepare vegetables: While heating the griddle, clean the tomatoes, tomatillos (remove husks and sticky residue), serrano pepper, and onion halves.
  3. Oil the griddle: Brush a thin, even layer of vegetable oil across the hot griddle to prevent sticking and help with charring.
  4. Roast the vegetables: Place tomatoes, tomatillos, onion, and serrano pepper on the griddle. Cook for about 5 minutes on one side.
  5. Turn and continue roasting: Flip the vegetables to cook the other side for another 5 minutes.
  6. Char evenly: Continue turning every couple of minutes, ensuring all sides develop a char and the vegetables soften; this process may take up to 30 minutes and will produce popping and sizzling sounds.
  7. Cool the vegetables: Remove from the heat and allow the roasted vegetables to cool for about 15 minutes.
  8. Trim stems: Cut off any stems from the tops of the vegetables to avoid tough bits in the salsa.
  9. Blend ingredients: In a blender, combine the roasted vegetables, fresh lime juice, cilantro, and kosher salt.
  10. Pulse to desired consistency: Pulse the mixture in 3-second intervals on medium speed until a medium chunky texture is achieved; adjust blending time for thicker or smoother salsa.
  11. Adjust seasoning: Taste and add more salt if needed, as tomatoes tend to absorb salt.
  12. Chill the salsa: Transfer salsa to a container and refrigerate for 2 hours for best flavor, or serve immediately at room temperature if preferred.
  13. Serve: Enjoy with tortilla chips or as a zesty accompaniment to your favorite savory dishes.

Notes

  • You can substitute lime juice with fresh lime for a brighter flavor.
  • Keep turning the vegetables carefully to get a good char without burning.
  • If you prefer a smoother salsa, blend for longer but avoid over-blending to preserve texture.
  • Adjust the level of serrano pepper or remove seeds for less heat.
  • Salsa can be stored in an airtight container in the refrigerator for up to 4 days.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/roasted-tomato-and-tomatillo-salsa-recipe/