Here’s a bold and smoky Salsa Quemada—a traditional Mexican roasted salsa made with tomatoes, tomatillos, chiles, garlic, and onion. “Quemada” means burnt or charred—and that roasted, fire-kissed flavor is the soul of this salsa.
🔥 Salsa Quemada (Roasted Tomato & Tomatillo Salsa)
🔸 Ingredients
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4 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 small white onion (quartered)
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1–2 jalapeños or serrano chiles (adjust to heat preference)
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1–2 dried chiles (like chile de árbol or pasilla) (optional for smokiness)
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1 small handful fresh cilantro (optional)
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Salt to taste
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Lime juice (optional)
🔥 Roasting Options
You can roast using:
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Cast iron skillet or comal
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Broiler
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Grill
🧑🍳 Instructions
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Roast the vegetables:
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Place tomatoes, tomatillos, chiles, garlic (in skin), and onion directly on a dry, hot skillet or comal over medium-high heat.
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Turn frequently until all sides are blistered, blackened, and soft (about 10–15 minutes total).
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If using dried chiles, toast them briefly (10–15 seconds per side) until fragrant—don’t let them burn.
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Cool slightly:
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Peel garlic once it’s cool enough to handle.
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Optional: remove seeds from chiles if you want less heat.
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Blend:
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Add roasted tomatoes, tomatillos, chiles, onion, and garlic to a blender or food processor.
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Add salt to taste and a small handful of cilantro if using.
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Blend until chunky or smooth—your choice.
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Taste & adjust:
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Add lime juice if desired.
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Adjust salt and heat as needed.
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🫙 Serving & Storage
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Let the salsa rest 10–15 minutes to let flavors meld.
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Serve with tacos, grilled meats, eggs, chips, or anything that needs a smoky kick.
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Store in the fridge for up to 5–7 days.
🔄 Variations
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Chunky version: Use a molcajete or hand-chop after roasting.
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Sweeter version: Add more tomatoes, fewer tomatillos.
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Spicier version: Use more serrano or add roasted habanero.