Charred Tomato And Tomatillo Salsa | CookOS

Charred Tomato And Tomatillo Salsa

Name: Charred Tomato And Tomatillo Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 3 roma tomatoes; 2 tomatillos; 1/2 white onion; 1 jalapeño pepper; 1 serrano pepper; salt, to taste; black pepper, to taste; 1 tsp chicken bouillon powder; 1/2 lime, juiced; 2 cloves garlic; 1/2 cup fresh cilantro

This charred tomato and tomatillo salsa delivers authentic restaurant flavor by charring fresh vegetables before blending, creating a smoky, balanced heat ready in under 20 minutes.

🌍Mexican 🏷️Salsa 🏷️Restaurant-style 🏷️Dip 🏷️Appetizer Tomatoes

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

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Ingredients

1 tbsp olive oil
3 roma tomatoes
2 tomatillos
1/2 white onion
1 jalapeño pepper
1 serrano pepper
salt, to taste
black pepper, to taste
1 tsp chicken bouillon powder
1/2 lime, juiced
2 cloves garlic
1/2 cup fresh cilantro

12 Ingredients

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Instructions

1
Heat olive oil in a large skillet over medium-high heat.
2
Add the tomatoes, tomatillos, onion, jalapeño, and serrano pepper to the hot skillet.
3
Cook, stirring occasionally, until the vegetables are softened and charred on all sides, about 5-7 minutes.
4
Transfer the charred vegetables to a blender.
5
Add salt, pepper, chicken bouillon powder, lime juice, garlic, and fresh cilantro to the blender.
6
Pulse the blender a few times until the salsa reaches your desired consistency. Be careful not to over-blend.
7
Taste and adjust seasonings if necessary. Pour into a bowl and serve with tortilla chips.

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Tips & Notes

Pro tips

Use a gas burner set to medium-high for fastest charring; rotate vegetables with tongs every 1-2 minutes to build even blackened spots without burning the flesh underneath.
Let charred vegetables cool slightly before blending—this prevents burning your hands and makes handling easier while keeping char intact.
Pulse the blender instead of running continuously to achieve the ideal chunky-but-cohesive texture; over-blending creates a watery paste.
Taste and adjust lime juice and salt last—acidity and seasoning are critical for balancing the smoky, earthy char flavors.

Substitutions

Roma tomatoes → regular beefsteak or heirloom tomatoes (will need slightly longer to char; adds sweetness)
White onion → yellow onion (slightly sweeter; works well if you prefer less bite)
Jalapeño + Serrano → habanero or Thai chili (use one type if unavailable; habanero will add more heat and fruity notes)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days; flavors deepen after 24 hours. Best served at room temperature.

Equipment

gas burner or grill for charring · blender or food processor

Common Questions

Can I make this salsa without charring the vegetables?

Charring is essential for this recipe—it develops the smoky depth and caramelized sweetness that defines the flavor. Raw vegetables will taste flat by comparison.

How do I know when the vegetables are properly charred?

Look for blackened blistered spots covering about 30-40% of each vegetable's surface. The tomatillos should soften and release their juices, and the skin should split slightly.

What's the difference between jalapeño and serrano peppers in this recipe?

Jalapeños are milder and fruitier; serranos are hotter and more grassy. Using both balances heat with complexity. Adjust quantities based on your spice preference.