Salsa Quemada (Roasted Tomato and Tomatillo Salsa)

Salsa Quemada (Roasted Tomato and Tomatillo Salsa) is a smoky, flavorful salsa made by roasting fresh tomatoes, tomatillos, garlic, and chilies, then blending them together with onion and cilantro for a vibrant and zesty finish.

The roasting process adds depth and complexity to the ingredients, creating a rich, charred flavor that perfectly complements the heat from the serrano or jalapeno chilies.

This versatile salsa is perfect for tacos, grilled meats, chips, or as a topping for any Mexican dish, bringing a bold and smoky twist to your meals.

This salsa is sure to become a favorite for anyone who enjoys a bit of smokiness and heat in their condiments.

Why You’ll Love This Recipe:

Bold, smoky complexity from real fire-roasting: Unlike raw or boiled salsas, Salsa Quemada gets its depth from charred tomatoes, tomatillos, and chiles—capturing the essence of open-flame cooking in every bite.

Perfect balance of acidity, heat, and sweetness: The combination of tangy tomatillos, sweet roasted tomatoes, and spicy chiles creates a multidimensional flavor that excites the palate and enhances almost any dish.

Authentic taste of traditional Mexican kitchens: This salsa preserves a rustic, ancestral cooking method that’s deeply rooted in Mexican culinary heritage—its flavor is bold, nostalgic, and unapologetically real.

Versatile and endlessly useful: Whether spooned over tacos, served with grilled meats, stirred into soups, or used as a dip with tortilla chips, it adds instant vibrancy and character to any meal.

Naturally simple, deeply flavorful: With just a handful of fresh ingredients and no added sugars or preservatives, this salsa delivers incredible flavor through technique—not complexity.

Customizable heat level: From mild to fiery, the spice level can be easily adjusted by choosing your preferred chiles or removing the seeds—making it suitable for a wide range of taste preferences.

Key Ingredients:

Tomatillos: These husked green fruits bring the salsa its signature tang and brightness. When roasted, their sharp acidity mellows into a deep, citrusy sweetness that forms the backbone of the salsa’s complexity.

Roma Tomatoes: Known for their meaty texture and natural sweetness, roasting them intensifies their umami and adds body to the salsa, balancing the acidity of the tomatillos with richness and subtle smokiness.

Garlic (unpeeled, roasted): Roasting garlic in its skin softens its pungency and transforms it into a sweet, nutty element that infuses the salsa with warmth and depth.

Serrano or Jalapeño Chiles: These chiles contribute heat and grassy freshness. Roasting them brings out their natural oils and complexity—adding not just spice, but also smokiness and character to the salsa.

White Onion: Added raw after roasting the main components, diced white onion gives a gentle bite and clean sharpness that lifts the salsa, offering contrast to the softened, fire-kissed ingredients.

Kosher Salt: A foundational seasoning that sharpens and enhances every ingredient, salt helps draw out the smoky, sweet, and tangy notes into perfect harmony.

Cilantro: Stirred in at the end for freshness, cilantro adds a green, citrusy lift that finishes the salsa with vibrancy and brightness, echoing its fresh, rustic roots.

Expert Tips:

Roast on dry heat, not oil: For true smoky depth, never oil the vegetables before roasting. Dry charring in a cast-iron skillet or directly on a comal mimics traditional fire roasting, concentrating flavors and creating that signature “burnt-edge” complexity.

Stagger the roasting for control: Each ingredient roasts at a different pace. Garlic will finish first, followed by chiles, then tomatillos, and lastly the tomatoes. Pull each as it finishes to avoid bitterness or mushy texture.

Keep the char — it’s essential: Don’t be tempted to peel away all the blackened bits. These charred spots aren’t burnt—they’re caramelized flavor. Leaving them in (especially the skin of the tomatoes and chiles) adds richness, smokiness, and visual authenticity.

Pulse, don’t purée: Texture is key in Salsa Quemada. Use a food processor or mortar and pestle and pulse only until roughly combined. Over-blending makes the salsa too smooth and can dilute the roasted character.

Let it rest before serving: After blending, let the salsa sit for 15–30 minutes. This allows the flavors to fully integrate—especially the salt and raw onion—and mellows the sharper edges of the chiles.

Adjust chile heat after tasting: Always roast and blend your chiles with the seeds in, then taste. If too spicy, blend in more roasted tomato or tomatillo. If not spicy enough, you can add raw chile or blend in a charred one later.

Use foil to control smoke and cleanup: Lining your cast iron with foil is not just for easy cleaning—it also helps collect the juices and protect the pan from excess acidity. The drippings caught in the foil can be scraped into the salsa for added depth.

Finish with fresh cilantro and raw onion: These should always go in after blending, not before. Cilantro can become bitter if over-processed, and raw onion adds a fresh edge that balances the richness of the roasted base.

Salsa Quemada (Roasted Tomato and Tomatillo Salsa)

Ingredients

6 medium tomatillos husked, washed, and dried

3 medium roma tomatoes washed and dried

2 to 3 large cloves garlic unpeeled

1 or 2 large serrano or jalapeno chiles with stem(s)

¼ white onion diced

1 teaspoon kosher salt

1 tablespoon minced cilantro

Instructions

Step 1:

Turn on the fan over the stove. Line a large cast-iron skillet with a piece of aluminum foil and set over high heat.

Step 2:

Place the tomatillos, tomatoes, garlic, and chiles directly on the foil and roast without moving too often until the garlic is just softened, the chile has streaks of char and is softened, the tomatoes have a good char on all sides, and the tomatillos are soft and starting to bubble (it should take about 20 to 25 minutes total).

As each is cooked, remove from the pan and set aside to cool.

The garlic will be done first, and the tomatoes will take the longest.

Step 3:

When the tomatoes are well blackened and begin to slump, return the tomatillos to the pan if need be, carefully wrap the tomatoes and tomatillos in the foil (it will be hot, use oven gloves if necessary), lift out of the pan, and set aside until cooled.

Step 4:

Transfer to a food processor, along with any juices that run out as they cool. (Leave the black bits–they add flavor.)

Peel the garlic, stem the chile (and see it if you’d like a milder salsa), and add to the food processor along with the onion and salt.

Pulse until well combined and mostly smooth–you want a bit of texture.

Add the cilantro last, pulse briefly, and taste for salt again.

Important Notes When Making Salsa Quemada (Roasted Tomato and Tomatillo Salsa)

Roasting is not just for flavor—it’s cultural: The deep char and blistered skin on the vegetables aren’t accidental; they’re essential to the identity of Salsa Quemada. This rustic preparation mimics fire-roasted salsas cooked directly on comales or over open flames in traditional Mexican kitchens. Don’t shy away from a heavy roast—it’s what gives this salsa soul.

Use a dry, heavy pan—never water or oil: Whether it’s a cast-iron skillet, comal, or griddle, keep it dry. Water steams the vegetables, muting their flavor, while oil prevents the direct contact that creates the charring essential to this salsa’s character.

Timing is everything—watch each ingredient individually: Garlic burns quickly and becomes bitter if left too long, while tomatoes and tomatillos need time to blister and collapse. Removing each ingredient at its peak of doneness is crucial for both taste and texture.

Use the pan juices and charred skins: After roasting, never discard the blackened bits or any pooled juices—they’re concentrated flavor bombs. Scrape everything into the food processor to capture every drop of the caramelized, smoky essence.

Balance the heat with acidity and sweetness: The tomatillos provide natural acidity, while the roasted tomatoes lend sweetness. These two create a natural tension that balances the fire of the chiles. If your salsa tastes too acidic or too hot, adding more roasted tomato can gently temper it without compromising authenticity.

Let it rest after blending: The flavors of roasted salsa develop and settle after a short rest (15–30 minutes). This waiting time allows the salt to dissolve, the heat to mellow, and the roasted notes to deepen.

Add cilantro last and blend briefly (or stir in): Over-blending cilantro can dull its bright, fresh flavor and turn it bitter. Add it at the very end and pulse gently, or fold it in by hand to preserve its herbal lift.

Texture is a matter of identity: Salsa Quemada should be slightly chunky with visible specks of char and herbs. Over-processing can turn it into a smooth purée, which shifts it away from its rustic, traditional roots.

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How To Enjoy Salsa Quemada (Roasted Tomato and Tomatillo Salsa) After Cooking:

Let It Rest Before Serving

Once blended, allow the salsa to rest for 15–30 minutes at room temperature. This resting period helps the roasted flavors fully integrate, allows the salt to dissolve, and gives the raw onion time to mellow and blend seamlessly with the smoky base.

Serve at Room Temperature

Salsa Quemada is best enjoyed at room temperature, not cold. Chilling dulls the roasted flavors and numbs the heat and acidity. If refrigerated, let it sit out for 15–20 minutes before serving.

Pair with Bold or Simple Foods

This salsa’s smoky depth pairs beautifully with both bold and minimalist dishes:

Tacos al pastor, grilled steak, or carnitas — The charred notes enhance grilled or spiced meats.
Fried or scrambled eggs — A spoonful over huevos makes an earthy, balanced breakfast.
Grilled vegetables or roasted sweet potatoes — Add contrast and brightness to roasted veggies.
Classic chips and salsa — Scoop with thick, salted tortilla chips to let the roasted flavor shine.

Use as a Building Block for More Dishes

Think beyond dipping:

Stir into cooked rice or beans for a smoky finish.

Spread on toast or tortas for a rustic sandwich base.

Mix into guacamole for an earthy, spicy twist.

Simmer it with shredded chicken for an instant taco filling or enchilada base.

Garnish Thoughtfully

For added texture and freshness, top your salsa with:

Extra chopped cilantro

A squeeze of fresh lime juice

Diced avocado or queso fresco if using it in a plated dish

Store Properly and Use Creatively

Store in an airtight jar or container in the refrigerator for up to 5–7 days.

Over time, the flavor deepens, making day 2 or 3 sometimes even better.

Stir before serving, as some separation may occur.

Nutrition Information for Salsa Quemada (Roasted Tomato and Tomatillo Salsa),

Based on approximately 8 servings (2–3 tablespoons per serving) and presented in your requested format:

Frequently Asked Questions:

What’s the difference between tomatillos and tomatoes in this recipe?

Tomatillos are the key ingredient in this salsa, providing a tangy and slightly citrusy flavor.

Tomatoes add sweetness and body to the salsa, balancing out the tomatillo’s acidity.

The combination of both creates a well-rounded and complex flavor profile.

Can I adjust the spiciness of the salsa?

Yes, the level of spiciness can be adjusted by varying the number of serrano or jalapeno chiles you use.

Removing the seeds and membranes from the chiles will also reduce the heat.

Taste and adjust as you go to achieve your preferred level of spiciness.

Can I use a different type of onion?

While the recipe suggests using white onion, you can also use red onion for a slightly different flavor profile.

Red onion tends to be milder and sweeter when compared to white onion.

Feel free to choose the type of onion that suits your taste.

Why are the garlic cloves roasted with their peels on?

Roasting garlic with its peel on helps protect the garlic from burning and becoming bitter during the roasting process.

It allows the garlic to soften and become sweet as it roasts.

The peel can then be easily removed after roasting.

Can I use a blender instead of a food processor?

Yes, you can use a blender instead of a food processor to make this salsa.

Blenders are effective at blending the ingredients smoothly.

However, be cautious not to over-blend, as you want to retain some texture in the salsa.

Pulse the blender a few times until the desired consistency is reached.

Can I use a different type of chili pepper?

Yes, you can use different types of chili peppers based on your preference and desired level of heat.

Serrano and jalapeno chiles are commonly used in this recipe, but you can experiment with other varieties like poblano or Anaheim peppers to customize the heat level and flavor of the salsa.

Why are the vegetables roasted?

Roasting the tomatillos, tomatoes, garlic, and chiles adds depth of flavor to the salsa.

The roasting process caramelizes the natural sugars in the vegetables, resulting in a smoky and slightly sweet taste that enhances the overall profile of the salsa.

Can I skip the aluminum foil and roast directly on the skillet?

Using aluminum foil helps prevent the vegetables from sticking to the skillet and makes cleanup easier.

However, you can roast the vegetables directly on the skillet if you prefer, but you may need to monitor and turn them more frequently to prevent burning.

Can I adjust the amount of cilantro used?

Absolutely. Cilantro can have a strong flavor, and personal preferences vary. If you’re not a fan of cilantro, you can reduce the amount or omit it altogether.

If you love cilantro, you can adjust the amount to your taste.

How long can I store the salsa?

This roasted salsa can be stored in an airtight container in the refrigerator for up to 5-7 days.

For longer storage, consider freezing it in small portions.

Keep in mind that the texture may change slightly after freezing, but the flavors will still be delicious.