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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!
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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.