Here’s a reliable, traditional Salsa Quemada (Roasted Tomato & Tomatillo Salsa) recipe — smoky, bright, and perfect for tacos, chips, or grilled meats.
🌶️ Salsa Quemada (Roasted Tomato & Tomatillo Salsa)
Ingredients
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3 ripe Roma tomatoes
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3–4 tomatillos, husked and rinsed
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2–3 cloves garlic (unpeeled)
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1–2 jalapeños or serranos (serranos = spicier)
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¼ medium white onion
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A handful of fresh cilantro (optional but classic)
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1–2 tbsp lime juice (to taste)
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Salt to taste
Instructions
1. Roast everything
Use a dry cast-iron skillet, griddle (comal), broiler, or open flame.
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Add tomatoes, tomatillos, jalapeños/serranos, onion chunk, and unpeeled garlic.
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Roast until charred and softened on all sides (10–15 minutes).
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Garlic should feel soft; remove earlier if needed.
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Let cool slightly.
2. Blend or crush
You can use:
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Molcajete (traditional): Crush garlic + salt first, then peppers, then onions, then tomatoes/tomatillos.
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Blender/food processor: Pulse briefly for a rustic texture.
Add:
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Peeled roasted garlic
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Roasted peppers (stem removed; deseed if you want milder heat)
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Roasted tomatoes and tomatillos
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Roasted onion
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Cilantro (if using)
Pulse 3–5 times until chunky.
3. Season
Stir in:
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Lime juice
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Salt to taste
Let sit 10 minutes so flavors meld.
Tips & Variations
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Smokier salsa: Char until black blisters form on skins.
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Earthier version: Omit lime and use only salt.
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Thicker salsa: Add one more tomato or reduce tomatillos.
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Brighter salsa: Add a pinch of sugar if too acidic (tomatillos vary).
Serving Ideas
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On tacos (carne asada, carnitas, pollo asado)
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With tortilla chips
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Over eggs (huevos rancheros, scrambled eggs)
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As a marinade for grilled meats
If you’d like, I can also give you:
✅ A spicier version
✅ A smoky chipotle variation
✅ A super-simple 5-minute blender version
Just tell me!
