Roasted Tomatillo and Tomato Salsa

This Roasted Tomatillo and Tomato Salsa is a vibrant and zesty dip that perfectly showcases the flavors of fresh garden ingredients. Roasting the tomatillos, tomatoes, onion, and Serrano chilies brings out their natural sweetness and adds a delightful smokiness.

With a squeeze of lime and a sprinkle of fresh cilantro, this salsa strikes a perfect balance of heat and freshness. Ideal for pairing with tortilla chips or as a topping for tacos, this easy recipe is sure to impress and is perfect for any gathering!

Roasted Tomatillo and Tomato Salsa

Ingredients:

6-8 tomatillos, husked and rinsed

2-3 ripe tomatoes (or as many as you prefer)

1 medium white onion, quartered

1-2 Serrano chilies (adjust based on spice preference)

1-2 tablespoons olive oil

Kosher salt, to taste

Juice of 1 lime

Fresh cilantro, chopped (to taste)

Instructions:

Preheat the Broiler: Set your oven’s broiler to high.

Prepare the Vegetables: On a baking sheet, arrange the tomatillos, tomatoes, onion quarters, and Serrano chilies. Drizzle with olive oil and sprinkle with kosher salt.

Broil the Vegetables: Place the baking sheet under the broiler. Broil for about 5-7 minutes, turning the vegetables halfway through, until they are charred and softened. Keep an eye on them to prevent burning.

Blend the Salsa: Once roasted, transfer the vegetables to a food processor. If you prefer a milder salsa, you can remove the seeds from the Serrano chilies; otherwise, leave them in for added heat.

Add Lime and Cilantro: Squeeze in the lime juice and add chopped cilantro. Pulse until you reach your desired consistency. Taste and adjust salt if needed.

Serve: Transfer the salsa to a bowl and serve it with tortilla chips, tacos, or your favorite dishes.

Enjoy your flavorful homemade salsa!

Notes:

Choosing Tomatillos: Look for tomatillos that are firm and have a bright green color. The husks should be intact and tightly wrapped around the fruit.

Adjusting Spice Level: If you prefer a milder salsa, consider using fewer Serrano chilies or removing the seeds and membranes, where most of the heat is concentrated. You can also substitute with a milder chili like a jalapeño.

Broiling Tips: Keep a close eye on the vegetables while broiling, as they can quickly go from charred to burnt. You want a nice char without overdoing it.

Blending Consistency: Depending on your preference, you can blend the salsa until smooth or leave it a bit chunky for more texture. Start with a few pulses and check the consistency.

Storage: Store any leftover salsa in an airtight container in the refrigerator. It will keep for about 3-5 days. The flavors may intensify as it sits, making it even more delicious!

Serving Suggestions: This salsa is versatile! It can be used as a dip for tortilla chips, a topping for tacos, burritos, or grilled meats, or even as a sauce for enchiladas.

Adding Extra Flavor: For additional depth, consider adding ingredients like a pinch of cumin, garlic powder, or a splash of vinegar to the salsa.

Fresh vs. Roasted: While roasting enhances the flavors, you can also use fresh tomatillos and tomatoes for a different taste profile. Just omit the broiling step and blend everything raw.

Cilantro Substitutes: If you’re not a fan of cilantro, you can substitute with fresh parsley or omit it entirely for a different flavor.

Nutrition Information:

Frequently Asked Questions:

Can I use canned tomatillos or tomatoes instead of fresh?

Yes, you can use canned tomatillos and tomatoes, but the flavor and texture will be different.

Roasting fresh vegetables adds depth and smokiness that canned options won’t replicate.

If using canned, drain them well and skip the roasting step.

How spicy will this salsa be?

The spiciness of the salsa depends largely on the number and type of chilies used.

Serrano chilies are relatively spicy, but you can adjust the heat by removing the seeds or using fewer chilies.

For a milder option, consider substituting with jalapeños or even bell peppers.

How long will the salsa last in the fridge?

Stored in an airtight container, the salsa will last about 3-5 days in the refrigerator.

The flavors may meld and intensify over time, making it even tastier!

Can I freeze this salsa?

Yes, you can freeze roasted tomatillo and tomato salsa!

Store it in an airtight container or freezer-safe bag for up to 3 months.

Thaw in the refrigerator before using, but keep in mind that the texture may change slightly after freezing.

What can I serve this salsa with?

This salsa is incredibly versatile!

Serve it with tortilla chips, tacos, burritos, grilled meats, or as a topping for quesadillas and enchiladas.

It also works well as a flavorful addition to salads or grain bowls. Enjoy!

What if I can’t find tomatillos?

If you can’t find tomatillos, you can substitute with green tomatoes, though the flavor will be different.

You can also use a combination of green peppers and lime juice to mimic the tangy flavor of tomatillos.

Can I make this salsa ahead of time?

Absolutely! In fact, making it ahead of time allows the flavors to meld together.

You can prepare the salsa a day or two in advance and store it in the refrigerator until you’re ready to serve.

How do I adjust the flavor if it’s too acidic?

If your salsa turns out too acidic, you can balance the flavor by adding a pinch of sugar or a little honey.

Additionally, adding more chopped cilantro or a bit of avocado can help mellow the acidity.

Is it necessary to roast the vegetables?

Roasting enhances the flavor by adding smokiness and depth.

However, if you prefer a fresher taste or want to save time, you can skip roasting and use the vegetables raw.

Just blend everything together for a different salsa profile.

What’s the best way to store leftovers?

Store leftover salsa in an airtight container in the refrigerator.

If you notice excess moisture after a day or two, you can drain it slightly before serving.

For longer storage, consider freezing the salsa in portions for future use.