Salsa Quemada (Roasted Tomato and Tomatillo Salsa)

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Last Updated on August 1, 2025 by Casia Valdés

There’s something magical about the scent of vegetables charring in a hot skillet—it instantly transports me to my grandmother’s kitchen in Mexico. She called it salsa quemada, which means “burnt” or “charred” salsa, but don’t let the name fool you. This traditional recipe offers bold, smoky depth with a hint of sweetness and heat, perfect for elevating any dish.

Whether you’re enjoying summer tacos in the backyard or spicing up a cozy winter stew, this salsa quemada recipe is a versatile, flavor-packed essential.

Why You’ll Love This Salsa Quemada Recipe

  • Rich, smoky flavor from roasted tomatoes and tomatillos

  • Ready in just 35 minutes

  • Naturally vegan and gluten-free

  • Works for both summer parties and winter comfort meals

  • Delicious with tacos, meats, chips, or eggs

Ingredients (Serves 8)

  • 6 medium tomatillos, husked, rinsed, and dried

  • 3 medium Roma tomatoes, rinsed and dried

  • 2 to 3 large garlic cloves, unpeeled

  • 1 or 2 large serrano or jalapeño chiles, stems on

  • ¼ white onion, diced

  • 1 teaspoon kosher salt

  • 1 tablespoon fresh cilantro, minced

Equipment

  • Cast-iron skillet or heavy-bottomed pan

  • Aluminum foil

  • Tongs

  • Food processor or blender

  • Oven mitts

Instructions

Step 1: Heat the Skillet

Line your skillet with foil and heat over high. Turn on your kitchen fan—things are about to get deliciously smoky.

Step 2: Roast the Vegetables

Add tomatillos, tomatoes, garlic, and chiles directly to the foil-lined skillet.

  • Garlic will roast first (8–10 min), remove when soft and blackened.

  • Chiles and tomatillos will soften and blister in 12–15 minutes.

  • Tomatoes need the longest—remove after 20–25 minutes once charred and collapsing.

Step 3: Let Them Steam

Wrap tomatoes and tomatillos in foil and let them cool and steam—this enhances their sweetness and flavor.

Step 4: Blend

Peel garlic and stem (and optionally deseed) the chiles. Add everything, including the juices, to your blender:

  • Tomatoes

  • Tomatillos

  • Garlic

  • Chiles

  • Onion

  • Salt

Pulse until mostly smooth but still textured.

Step 5: Finish with Cilantro

Add cilantro and pulse just once or twice. Taste and adjust seasoning if needed.

Serving Suggestions

  • Serve with tortilla chips as a vibrant appetizer

  • Drizzle over grilled steak, chicken, or fish

  • Stir into rice, beans, or soup for a smoky twist

  • Top off your breakfast eggs or enchiladas

Storage Tips

  • Store in a sealed container in the refrigerator for up to 5 days

  • Freeze in portions for up to 2 months—great for meal prep

Tips for the Best Salsa Quemada

  • Want more kick? Use both serrano and jalapeño with seeds.

  • Prefer it milder? Deseed the chiles or use just one.

  • No food processor? A traditional molcajete (stone mortar and pestle) adds rustic texture.

  • Add a squeeze of lime for extra brightness just before serving.

Common Questions

Is salsa quemada spicy?
It can be! Use one chile or deseed them for a milder version.

Can I roast the veggies in the oven instead?
Yes—broil them on a baking sheet, turning often, until charred.

What’s the texture like?
It should be thick, slightly chunky, and pourable—ideal for scooping or drizzling.

Final Thoughts

If you’ve never made a fire-roasted salsa before, this is the place to start. It’s easy, adaptable, and bursting with flavor. My grandmother used to say that the key to a good salsa is “un poco de humo y mucho amor”—a little smoke and a lot of love. I hope this salsa quemada recipe brings that same warmth to your kitchen. Try it once, and it just might become your new go-to salsa.

Salsa Quemada (Roasted Tomato and Tomatillo Salsa)

Learn how to make authentic salsa quemada with roasted tomatoes and tomatillos—easy, smoky, and perfect for any season!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Dip, Sauce, Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 6 medium tomatillos husked, rinsed, and dried
  • 3 medium Roma tomatoes rinsed and dried
  • 2 to 3 large garlic cloves unpeeled
  • 1 or 2 large serrano or jalapeño chiles stems on
  • ¼ white onion diced
  • 1 teaspoon kosher salt
  • 1 tablespoon fresh cilantro minced

Method
 

Step 1: Heat the Skillet
  1. Line your skillet with foil and heat over high. Turn on your kitchen fan—things are about to get deliciously smoky.
Step 2: Roast the Vegetables
  1. Add tomatillos, tomatoes, garlic, and chiles directly to the foil-lined skillet.
  2. Garlic will roast first (8–10 min), remove when soft and blackened.
  3. Chiles and tomatillos will soften and blister in 12–15 minutes.
  4. Tomatoes need the longest—remove after 20–25 minutes once charred and collapsing.
Step 3: Let Them Steam
  1. Wrap tomatoes and tomatillos in foil and let them cool and steam—this enhances their sweetness and flavor.
Step 4: Blend
    Peel garlic and stem (and optionally deseed) the chiles. Add everything, including the juices, to your blender:
    1. Tomatoes
    2. Tomatillos
    3. Garlic
    4. Chiles
    5. Onion
    6. Salt
    7. Pulse until mostly smooth but still textured.
    Step 5: Finish with Cilantro
    1. Add cilantro and pulse just once or twice. Taste and adjust seasoning if needed.