Roasted Salsa Recipe with Tomatoes and Tomatillos
Mouth-watering salsa with the right robust flavor that you can sink tortilla chips into, or ladle all across that taco in your hand.
Servings Prep Time
10servings 1hour
Cook Time Passive Time
25-30minutes 0minutes
Servings Prep Time
10servings 1hour
Cook Time Passive Time
25-30minutes 0minutes
  • 8 to 10 medium to large fresh tomatoes
  • 6 to 8 tomatillos, husked
  • 2 jalapeño peppers, stem removed and sliced in half lengthwiseUse 3 to 4 peppers for medium spicy salsa
  • 1small sweet yellow onion
  • 5 to 6 cloves fresh garlic
  • 1/4cup fresh cilantro, chopped
  • 3 tablespoons vinegar
  • 1 to 2heaping tablespoon raw sugarOr to taste. You might need fewer.
  • 3 to 4teaspoons saltOr to taste. It’s quite likely you’ll need more.
  • 1 to 2teaspoons pepper
  1. Turn oven broiler on to high heat, 500°. Brush broiler pan generously with olive oil.
  2. Slightly slice off tops and bottoms of tomatoes and tomatillos to remove stems and so each will sit level on a broiler pan.
  3. Place broiler pan with vegetables on an oven rack close to the top broiler.
  4. Broil the vegetables 8 to 10 minutes, checking occasionally. The top third or so of the tomatoes and tomatillos should be partially blackened with wrinkling skins. When this happens it’s time to turn them over.
  5. With tongs, gently turn the vegetables over and broil on other side 8 to 10 minutes. The insides will be very soft.
  6. Place broiled and sautéed vegetables—all juices and skins included—into a food processor and pulse several times until foods are fully chopped and blended. Add in the rest of the ingredients.
  7. Add mixture to a bowl and stir slowly with a whisk or whisk attachment on a blender.
  8. Serve warm or wait until salsa has cooled and store in refrigerator.
Recipe Notes

* If you find your salsa batch is too spicy for your tastes after mixing with a whisk (step 7), chop one to two fresh, non-roasted tomatoes to the food processor and mix into the batch.