Here’s a vibrant, smoky, and tangy recipe for Roasted Tomato and Tomatillo Salsa — perfect for chips, tacos, grilled meats, or even spooning over eggs. Roasting brings out a deep, rich flavor that makes this salsa a serious upgrade from anything store-bought. 🌶️🔥🍅
🔥 Roasted Tomato and Tomatillo Salsa (Salsa Roja-Verde Fusion)
📝 Ingredients (Makes about 2 cups)
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4 medium ripe tomatoes (Roma or vine-ripened)
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4–5 tomatillos (husks removed, rinsed)
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2 cloves garlic (unpeeled)
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1 small white onion (quartered)
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1–2 jalapeños or serranos (stemmed; adjust heat level)
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1/4 cup fresh cilantro (loosely packed)
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Juice of 1 lime (or to taste)
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Salt to taste (start with 1/2 tsp)
🔥 Roasting Method (Skillet, Broiler, or Grill)
1. Roast the veggies:
You can use a cast-iron skillet, baking sheet under the broiler, or grill.
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Place tomatoes, tomatillos, onion, garlic, and peppers in a dry skillet or under the broiler.
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Roast until everything is charred and blistered — about 10–15 minutes, turning occasionally. Garlic should be removed earlier once soft and golden.
2. Peel & prep:
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Peel garlic. Optionally remove pepper seeds for milder heat.
3. Blend:
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In a blender or food processor, add:
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Roasted tomatoes, tomatillos, onion, garlic, and peppers
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Cilantro
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Lime juice
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Salt
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Blend until smooth or chunky — your preference. Taste and adjust seasoning.
4. Chill or serve warm:
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Let sit for 10–15 minutes for flavors to meld, or refrigerate for up to 5 days.
🌮 Serving Ideas:
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With tortilla chips or quesadillas
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On tacos, burritos, or nachos
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Over grilled chicken, shrimp, or flank steak
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As a dip for roasted potatoes or breakfast eggs
🔄 Optional Add-ins:
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1 avocado (for creamy texture)
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Smoked paprika or chipotle pepper (for smoky depth)
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A splash of apple cider vinegar (if you like it extra tangy)