Salsa Quemada (Roasted Tomato and Tomatillo Salsa)

Here’s a traditional Salsa Quemada—a smoky, slightly charred roasted tomato and tomatillo salsa from Mexican cuisine, perfect for tacos, grilled meats, or dipping chips.

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Salsa Quemada (Roasted Tomato & Tomatillo Salsa)

Ingredients

• 4 medium tomatoes, halved

• 3–4 tomatillos, husked and rinsed

• 1–2 jalapeño or serrano peppers (adjust for heat)

• 1 small white onion, quartered

• 2 cloves garlic, peeled

• ½ tsp salt, plus more to taste

• 1–2 tbsp fresh cilantro, chopped (optional)

• 1 tbsp lime juice

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Instructions

1. Roast the vegetables

   • Preheat a skillet or comal (cast iron preferred) over medium-high heat.

   • Roast tomatoes, tomatillos, peppers, onion, and garlic until charred and blistered on all sides (about 8–10 minutes), turning occasionally.

2. Blend the salsa

   • Transfer roasted vegetables to a blender or food processor.

   • Add salt, lime juice, and cilantro (if using). Blend until smooth or leave slightly chunky for texture.

3. Adjust flavor
   Taste and adjust salt or lime juice. If too thick, add 1–2 tbsp water.

4. Serve
   Serve warm or at room temperature with tacos, grilled meats, eggs, or chips.

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Tips & Variations

• Extra smoky: Roast the vegetables directly over a gas flame or broiler for a more intense char.

• Spicy kick: Leave the seeds in peppers or add a dried chipotle pepper.

• Tangier salsa: Add more tomatillos or a splash of vinegar.

• Storage: Keeps 3–4 days in the fridge in an airtight container.

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Salsa Quemada is all about that smoky-roasted flavor—it’s simple but adds huge depth to any Mexican-inspired meal 🌶️🔥.

If you want, I can also give a slow-roasted oven version that develops even deeper flavor for batches. Do you want me to do that?