Here’s a bold and smoky Salsa Quemada (Roasted Tomato and Tomatillo Salsa) — a classic Mexican salsa made by charring the ingredients to deepen the flavor. It’s simple, rustic, and incredibly flavorful.
🔥 Salsa Quemada (Roasted Tomato and Tomatillo Salsa)
🕒 Total Time: 25–30 minutes
Yield: About 1½ to 2 cups
Heat Level: Medium to hot (adjustable)
🧾 Ingredients:
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3 medium ripe tomatoes
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4–5 tomatillos, husked and rinsed
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2–3 cloves garlic, unpeeled
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1–2 jalapeños or serrano chiles (use more for spicier salsa)
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1/4 medium white onion, peeled
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1/4 cup fresh cilantro (optional)
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Salt, to taste
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Juice of ½ lime (optional, for brightness)
🔥 Charring Options:
You can roast the ingredients on a dry cast-iron skillet (comal), under a broiler, or on a grill. The goal is deep blistering and black spots for a smoky flavor.
🔪 Instructions:
1. Char the Vegetables:
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Place tomatoes, tomatillos, chiles, garlic (unpeeled), and onion on a hot, dry skillet or under a broiler.
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Turn occasionally until all are charred and softened (about 10–15 minutes). Garlic should be soft inside; remove it earlier if needed.
2. Peel Garlic:
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Once cool enough to handle, peel the garlic cloves. You can also remove tomato skins if overly blackened (optional).
3. Blend or Smash:
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For a smooth salsa: Add all charred ingredients to a blender with salt and cilantro (if using). Pulse until combined but still a little chunky.
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For a rustic texture: Use a molcajete or food processor to crush everything by hand or in pulses.
4. Season:
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Add salt to taste.
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Stir in lime juice if desired.
5. Optional Simmer:
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For a deeper flavor, you can simmer the blended salsa in a small saucepan over medium heat for 5–10 minutes. This also thickens it slightly.
🌮 Serving Ideas:
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Spoon over grilled meats, tacos, quesadillas, or eggs.
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Serve as a dip with tortilla chips.
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Use it as a smoky base for chilaquiles or enchiladas.
🧊 Storage:
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Keeps in the fridge up to 1 week.
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Freezes well for up to 2 months.