Roasted tomato and tomatillo salsa is one of those amazing dips that can really make so many dishes really sing. The roasting of the salsa ingredients brings out a slightly smoky flavor and intensity and the mixture of the tomatoes and tomatillos creates the perfect balance between sweetness and tartness. This roasted salsa recipe with tomatillos and and tomatoes is delicious and so easy to make and the perfect snack for any occasion.
About this salsa recipe with tomatillos and tomatoes
Salsa in Mexican cooking is usually not meant as a condiment to take or leave but a required part of the flavor profile of the dish that it is served with. There are many different varieties of salsa in Mexican cooking for this reason.
Sometimes salsa will already be served right on top of the dish like in huevos rancheros (an egg, salsa and tortilla dish) which uses a salsa called salsa ranchera. This tomato and tomatillo salsa recipe is very similar to the salsa ranchera because both roast the vegetables for extra flavor.
Ingredients you need for this roasted salsa:
- Tomatillos
- Tomatoes
- Serrano chile
- Spanish onion
- Fresh cilantro
- Fresh lime
- Salt
If you are not familiar with tomatillos, they look like a green tomato but with a husk around them. They are actually not related to tomatoes and are very tart before cooking.
You may have had salsa verde before. Tomatillos are the main ingredient in salsa verde (one of my favorite salsas!)
How to make tomato and tomatillo salsa
Making this roasted tomato and tomatillo salsa is so easy. You can roast the ingredients on the stove top, in the oven or on the grill.
Here are the steps:
- Roast tomatoes, tomatillos and onion until slightly charred on the outside.
- Add the roasted tomatoes and tomatillos to a blender along with all of the other ingredients and mix well.
- Taste for seasoning. This is the time to add any additional salt.
- Enjoy!
Substitutions
Here are some ideas for the ingredients you can substitute and the ones you cannot:
- Tomatillos (if you cannot find these at your grocery store, you can substitute with tomatoes)
- Tomatoes (these you will need since they are the base)
- Serrano chile (if you cannot find serrano chiles, you can use a fresh jalapeno pepper. You want to make sure the pepper you use is fresh since you will roasting it)
- Spanish onion (you can substitute with the same amount of red onion. Do not use vidalia onions or sweet onions though)
- Fresh cilantro (this cannot be substituted for dried cilantro or left out)
- Fresh lime (you can use bottled lime juice. Lemons will not work as a substitute)
- Salt (to taste but in my experience, anything with tomatoes sucks up quite a bit of this 🙂
Why Roasting the Salsa Ingredients makes the best salsa
Roasting the salsa ingredients before you make the salsa helps bring a slightly smoky umami flavor to the salsa. The longer you roast your ingredients, the stronger this flavor becomes.
I have had some amazing salsa at restaurants that were actually brown in color because it was left to roast to the point of charring on all sides of the vegetables. In this roasted salsa, we char the vegetables just a bit on a really hot griddle surface just until the juices begin to release.
Ways to use this roasted salsa
Roasted tomato and tomatillo salsa goes so well with so many dishes. The most obvious way to enjoy this roasted salsa is with chips.
This also goes well with eggs, tacos, rice and bean burritos or any burritos, with Mexican Barbacoa, beans and Spanish rice or along side meat.
If you want more ideas: We love adding this tomato and tomatillo salsa to my pulled pork rice bowl and air fryer quesadillas or with my black beans with easy rice for a vegetarian option!
We also love making this as a pulled pork side, especially when we are making tacos from the pulled pork.
I love just making a batch of this and keeping in the refrigerator for snacking. It is so good!
There is no wrong way to use this tomato and tomatillo salsa. Once you make it you will see how delicious it is.
This tomato and tomatillo salsa recipe makes about 1 regular sized mason jar worth of salsa. It will keep in the refrigerator for up to a week (if it lasts that long)!
Storing
The tomato and tomatillo salsa is great for making ahead of time. It store really well in the fridge and tastes amazing chilled.
This roasted salsa will last for up to 5 days in the fridge. When storing this salsa, make sure you seal the top of the container that it is in very well so the salsa stays fresh.
Pairing Ideas
If you are looking for what to serve with this, here are some ideas for you:
More Delicious Dips
If you love this roasted salsa recipe, you may also like some of these:
Roasted Tomato and Tomatillo Salsa
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
Ingredients
- 4 vine ripe tomatoes or 2-3 larger ones
- 2 tomatillos
- 1 serrano pepper
- ½ cup cilantro
- ½ spanish onion Outside skin removed and cut in half. reserve the other half of the onion for another dish.
- 1 fresh lime or 3 tablespoon of lime juice
- 1 tablespoon salt plus more to taste
- 1 tablespoon vegetable oil
Instructions
Roasting on the grill or griddle
- Pre-heat a large griddle or cast iron pan on your stove top or grill to high heat.
- While your griddle is pre-heating, clean your vegetables and remove the husks from the tomatillos (these are not edible). Clean off any sticky residue from your tomatillos as well.
- Once your griddle or pan is nice and hot, brush a little vegetable oil evenly across it, just to coat the metal.
- Now add your tomatoes, tomatillos, onion and serrano pepper to your hot pan and let them cook for about 10 minutes.
- After 10 minutes, turn them to cook the other side.
- Keep rotating the vegetables every 10 minutes until you see charring on all sides and they begin to soften and about 30 minutes has passed. You will hear popping and sizzling during the cooking.
- Remove from the heat and let cool for about 15 minutes.
Roasting in the oven
- You can also use the oven to roast these by pre-heating the oven to 400 degrees.
- Place tomatoes, onion, pepper and tomatillo on to a sheet pan and roast for 20-25 minutes.
Making the salsa
- In a blender, add your charred vegetables lime, cilantro and salt.
- Pulse for 3 seconds at a time on medium speed until it is a a medium consistency (a little chunky but no large bits). You can also adjust the consistency at this point to your liking. If you like a thicker salsa, pulse for less time.
- Taste for salt. Tomatoes absorb salt so you may need to add more to taste.
- Once done, pour into a container and refrigerate for 2 hours if you like a chilled salsa. Alternately, you can eat it at room temperature right away!
- Serve with chips or along side your favorite savory dish.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer here
Naseem says
Is not using a sweet onion just a preference or is there another reason not to use that type? Have everything else and would love to try this.
Melissa says
Hi. You can definitely use a sweet onion if that is what you have. I list Spanish onions in my recipe because they will have a little less sweetness that goes into the salsa 🙂 Let me know how it turns out!
Jeff says
This came out great.