Roasted Tomato and Tomatillo Salsa | CookOS

Roasted Tomato and Tomatillo Salsa

Name: Roasted Tomato and Tomatillo Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 medium tomatoes, halved; 2 tomatillos, husked and rinsed; 1 poblano pepper, halved; 1 serrano pepper, halved; 1 jalapeño pepper, halved; 1/2 large white onion; 3 large cloves garlic, peeled; 2 tbsp olive oil; 1/2 cup fresh cilantro; salt, to taste; 2 limes, juiced

This roasted tomato and tomatillo salsa gets its signature deep, smoky flavor from broiling fresh vegetables until charred, then finished with bright cilantro and lime juice for balance.

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

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

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Ingredients

6 medium tomatoes, halved
2 tomatillos, husked and rinsed
1 poblano pepper, halved
1 serrano pepper, halved
1 jalapeño pepper, halved
1/2 large white onion
3 large cloves garlic, peeled
2 tbsp olive oil
1/2 cup fresh cilantro
salt, to taste
2 limes, juiced

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Instructions

1
Wash and prep all vegetables. Cut the tomatoes, poblano, serrano, and jalapeño peppers in half. Husk and rinse the tomatillos. Peel the garlic and cut the white onion into large chunks.
2
Arrange all the prepped vegetables on a large baking sheet.
3
Drizzle generously with olive oil and toss to coat.
4
Place the baking sheet under the broiler for 15-20 minutes, until the vegetables are softened and have a nice char.
5
Remove from the oven and let the vegetables cool for a few minutes.
6
Transfer the roasted vegetables to a food processor or blender.
7
Add the fresh cilantro, a good pinch of salt, and the juice of 1-2 limes.
8
Pulse the mixture until it reaches your desired consistency.
9
For best flavor, chill the salsa for a little while before serving with your favorite tortilla chips.

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Tips & Notes

Pro tips

Broil vegetables on a foil-lined tray 4–6 inches from the heat until charred and soft (8–12 minutes), turning halfway. Don't skip this step—the char creates the salsa's signature smoky depth.
Cool roasted vegetables slightly before blending to avoid splattering hot liquid and to better control texture; pulse for a chunky salsa or blend longer for smooth.
Taste and season with salt at the end, then add lime juice gradually—acid can mask saltiness, so adjust both together.
Char the white onion and garlic cloves alongside the peppers for deeper, caramelized flavor instead of sharp raw notes.

Substitutions

Poblano pepper → Anaheim or bell pepper (less heat, milder flavor)
Fresh cilantro → fresh parsley (similar brightness, different herb profile)
Tomatillos → green tomatoes (slightly less tangy, use ripe tomatoes if unavailable)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days; flavors deepen after one day. Freezes well for up to 3 months.

Equipment

broiler or grill · food processor or blender

Common Questions

Can I use fresh salsa instead of roasting the vegetables?

You can, but roasting is essential to this recipe—it caramelizes the vegetables and creates the deep, smoky flavor that defines it. Raw salsa will taste very different.

How spicy is this salsa?

It's moderately spicy from the poblano, serrano, and jalapeño. Remove seeds and white membranes from the peppers for milder heat, or add just one type of pepper.

Can I make this ahead?

Yes. Store in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen after a day, making it ideal for meal prep.

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

Tomatillos add bright, tangy acidity while tomatoes provide sweetness and body. Together they create balanced flavor; using only one will skew the taste.

Can I substitute poblano pepper?

Yes. Use an Anaheim or bell pepper for less heat, or another poblano if you can't find one. Avoid substituting the serrano or jalapeño—they define the salsa's character.