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homemade salsa, game day foods

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.
Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Servings 10 servings


  • 8 to 10 medium to large fresh tomatoes
  • 6 to 8 tomatillos, husked
  • 2 jalapeño peppers, stem removed and sliced in half lengthwise Use 3 to 4 peppers for medium spicy salsa
  • 1 small sweet yellow onion
  • 5 to 6 cloves fresh garlic
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons vinegar
  • 1 to 2 heaping tablespoon raw sugar Or to taste. You might need fewer.
  • 3 to 4 teaspoons salt Or to taste. It's quite likely you'll need more.
  • 1 to 2 teaspoons pepper


  • Turn oven broiler on to high heat, 500°. Brush broiler pan generously with olive oil.
  • Slightly slice off tops and bottoms of tomatoes and tomatillos to remove stems and so each will sit level on a broiler pan.
  • Place broiler pan with vegetables on an oven rack close to the top broiler.
  • 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.
  • With tongs, gently turn the vegetables over and broil on other side 8 to 10 minutes. The insides will be very soft.
  • 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.
  • Add mixture to a bowl and stir slowly with a whisk or whisk attachment on a blender.
  • Serve warm or wait until salsa has cooled and store in refrigerator.


* 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.