Roasted Tomatillo and Tomato Salsa

Name: Roasted Tomatillo and Tomato Salsa
Prep time: 5 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb tomatillos; 1 pint cherry tomatoes; 1 medium white onion, quartered; 1 head garlic, top sliced off; 1 tsp seasoned salt; 2 tbsp olive oil; 1 lime, juiced; 1 Thai chili pepper; salt, to taste

This roasted tomatillo and tomato salsa combines charred vegetables and whole roasted garlic for a deep, creamy flavor that works as a dip or topping. Roasting builds complexity with minimal ingredients and effort.

🌍Mexican 🏷️Roasted salsa 🏷️Salsa 🏷️Tomatillo 🏷️Tomato Dip

🏷️

🏷️Appetizer

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TikTok

Total

1h

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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Ingredients

1 lb tomatillos
1 pint cherry tomatoes
1 medium white onion, quartered
1 head garlic, top sliced off
1 tsp seasoned salt
2 tbsp olive oil
1 lime, juiced
1 Thai chili pepperoptional
salt, to taste

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Instructions

1
Preheat your oven to 425°F (220°C).
2
In a baking dish, combine the tomatillos, cherry tomatoes, quartered onion, and the head of garlic.
3
Sprinkle with seasoned salt and drizzle with olive oil. Toss to coat all the vegetables.
4
Roast for about 45 minutes, until the vegetables are soft and charred in spots.
5
Remove from the oven and let the vegetables cool down.
6
Once cool enough to handle, squeeze the roasted garlic cloves out of the head and into a blender.
7
Add the rest of the roasted vegetables and any juices from the pan to the blender.
8
Squeeze in the juice of one lime and add the Thai chili pepper, if using.
9
Blend until the salsa is smooth and creamy.
10
Taste the salsa and adjust with more salt or lime juice as needed.
11
Serve immediately with tortilla chips or as a topping for your favorite dishes.

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Tips & Notes

Pro tips

Slice the top off the garlic head before roasting so heat penetrates evenly; the cloves will soften and become sweet and mild.
Don't skip charring—roast until vegetables show dark spots and edges blacken; this creates the salsa's signature deep, savory flavor.
Lime juice should be added after roasting to preserve its brightness; adjust salt to taste as roasting concentrates flavors.

Substitutions

Thai chili pepper → jalapeño or serrano pepper (less heat, more vegetal)
White onion → red onion (slightly sweeter, less sharp)
Cherry tomatoes → Roma or regular tomatoes (cut into quarters for even roasting)
Seasoned salt → kosher salt + pinch of cumin (customize the seasoning blend)

Storage & make-ahead

Store in an airtight container refrigerated for up to 5 days. Reheat gently in a saucepan or serve cold.

Equipment

sheet pan or baking tray · blender or food processor (optional, for smoother texture)

Common Questions

Can I use canned tomatillos instead of fresh?

Canned tomatillos can work, but roasting fresh tomatillos creates the signature caramelized depth this recipe relies on. If using canned, drain well and roast briefly.