Roasted Chunky Salsa
This roasted chunky salsa combines charred tomatoes, tomatillos, and serrano peppers with crisp fresh vegetables for a vibrant, smoky-and-fresh flavor profile that works for crowds.
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This roasted chunky salsa combines charred tomatoes, tomatillos, and serrano peppers with crisp fresh vegetables for a vibrant, smoky-and-fresh flavor profile that works for crowds.
Delivery in as fast as one hour.*
Prices vary by store
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Heat oil in a large pan or wok over medium-high heat.
Add 12 whole Roma tomatoes, tomatillos, 3 serrano peppers, the quartered white onion, and garlic cloves to the hot pan.
Roast the vegetables, turning occasionally, until they are softened and charred in spots, about 10-15 minutes.
Transfer all the roasted vegetables and any juices from the pan into a blender.
Add the chicken bouillon powder to the blender.
Pulse the blender a few times until the ingredients are roughly chopped and combined. Do not blend until smooth; it should remain chunky.
Taste the blended salsa base. Add salt to taste and the granulated sugar to balance the acidity.
In a very large mixing bowl, combine the remaining 6 Roma tomatoes (diced), the diced red onion, chopped scallions, the remaining 3 serrano peppers (finely diced), and the chopped cilantro.
Pour the blended salsa base from the blender over the fresh chopped ingredients in the bowl.
Squeeze the fresh lime juice over the salsa.
Stir everything together until well combined.
Serve with your favorite tortilla chips and enjoy.
Store in an airtight container in the refrigerator for up to 5 days; freezes well in portions for up to 3 months.
cast-iron skillet or grill · food processor or blender
Yes, roasted salsa keeps well in the refrigerator for 3-5 days in an airtight container, making it ideal for meal prep.
Spice level depends on the number of serrano peppers used. Start with 3-4 for mild, increase to 6 for medium heat.
Yes, use an additional 6-8 Roma tomatoes or green tomatoes for a tangier version without the tomatillo's distinct flavor.
Use a cast-iron skillet or grill over medium-high heat, turning occasionally until charred and softened, about 10-15 minutes.
Yes, freeze in ice cube trays or freezer bags for up to 3 months; thaw in the refrigerator before serving for best texture.
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