Here’s a detailed recipe for Salsa Quemada, a smoky roasted tomato and tomatillo salsa. “Quemada” means “burnt” in Spanish, but it’s really about that deep, smoky flavor from roasting the ingredients—perfect for tacos, grilled meats, or chips.
Ingredients
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4 medium ripe tomatoes
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4–5 tomatillos, husked and rinsed
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1 small white or yellow onion, peeled and quartered
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3–4 garlic cloves, unpeeled
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1–2 jalapeños or serranos (adjust for spice), stemmed
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1 tsp olive oil (optional)
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Salt, to taste
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½ tsp ground cumin (optional, for extra depth)
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Fresh cilantro, chopped (optional, for garnish)
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Lime wedges (optional, for serving)
Instructions
1. Roast the Vegetables
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Preheat a dry skillet or comal over medium-high heat. You can also use a broiler or grill.
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Place tomatoes, tomatillos, onion, garlic, and peppers on the hot surface.
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Roast, turning occasionally, until everything is charred or blackened in spots. This usually takes 10–15 minutes. The garlic skin will be blackened, but the inside will be soft.
2. Peel and Prep
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Let the roasted veggies cool slightly.
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Peel the garlic cloves.
3. Blend the Salsa
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In a blender or food processor, combine the roasted tomatoes, tomatillos, onion, garlic, and peppers.
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Blend until smooth or leave slightly chunky if you prefer.
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Season with salt and cumin (if using). Adjust spice and acidity with more roasted peppers or a squeeze of lime juice.
4. Serve
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Serve immediately or refrigerate for up to 3 days.
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Goes perfectly with tacos, grilled meats, eggs, or as a dip for tortilla chips.
Tips for Success
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The key to “quemada” flavor is not overdoing it: some blackened spots are perfect, but don’t char everything to ash.
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If you want extra smokiness, you can roast the vegetables on a grill over charcoal.
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Roasted tomatillos are tangy and balance the sweetness of the tomatoes.
If you want, I can give a fire-roasted oven version that’s hands-off and super smoky without needing a stovetop comal. It comes out almost restaurant-level.