Here’s a fantastic recipe for Salsa Quemada — a smoky, vibrant roasted tomato and tomatillo salsa, perfect for chips, tacos, grilled meats, or any Mexican-inspired dish.
This style of salsa gets its name from “quemada” (Spanish for “burnt”) because the vegetables are dry-roasted until charred, giving the salsa deep flavor.
Ingredients
- 6 medium tomatillos, husked, washed and dried
- 3 medium Roma (or plum) tomatoes, washed and dried
- 2–3 large cloves garlic, unpeeled
- 1–2 jalapeño or serrano chiles (stem on, seeds optional)
- ¼ white onion, diced
- 1 tablespoon chopped fresh cilantro (optional, for freshness)
- 1 teaspoon kosher salt (to taste)
- Optional: squeeze of lime juice (for brightness)
Instructions
- Roast the vegetables:
- Line a heavy skillet (or cast-iron pan) with aluminum foil and set over high heat.
- Place tomatillos, tomatoes, garlic cloves and chiles directly on the foil.
- Roast until the garlic is softened, the chile shows char marks, the tomatoes are roasted and starting to slump, and the tomatillos are soft and bubbling (about 20–25 minutes).
- Remove items as they finish. The garlic will likely be done first, tomatoes last.
- Cool & combine:
- Carefully remove the foil from the pan with the roasted veg and let cool until safe to handle.
- Peel the garlic; remove the stem from the chile (and seeds if you prefer milder heat).
- Puree the salsa:
- In a food processor, combine roasted tomatillos, tomatoes, garlic, chiles, diced onion, salt and any juices from the roasting. Pulse until mostly smooth (you can leave it slightly chunky for texture).
- Add cilantro (and lime juice if using) and pulse briefly to combine.
- Taste & adjust:
- Taste and adjust salt and heat as needed. You can add additional jalapeño or serrano for more spice.
- Serve:
- Serve immediately with tortilla chips, or chill for 30 minutes for flavors to meld.
- Great with tacos, grilled meats, eggs or as a table salsa.
Tips for Success
- Don’t remove stems or cores before roasting — leaving them intact helps retain juices and produce better char
- The char marks are key — they deepen the flavor through the Maillard/roasting process.
- If you prefer a smoother salsa, blend longer; for more texture, pulse fewer times.
- Store in an airtight container; it keeps in the fridge for up to a week.
Why You’ll Love It
- Smoky, tangy and fresh — a delicious upgrade over standard salsa.
- Versatile — works as a dip, condiment, or cooking sauce.
- Uses simple ingredients — economical yet gourmet-style.