Roasted Tomato and Tomatillo Salsa
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.
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.
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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.
Arrange all the prepped vegetables on a large baking sheet.
Drizzle generously with olive oil and toss to coat.
Place the baking sheet under the broiler for 15-20 minutes, until the vegetables are softened and have a nice char.
Remove from the oven and let the vegetables cool for a few minutes.
Transfer the roasted vegetables to a food processor or blender.
Add the fresh cilantro, a good pinch of salt, and the juice of 1-2 limes.
Pulse the mixture until it reaches your desired consistency.
For best flavor, chill the salsa for a little while before serving with your favorite tortilla chips.
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.
broiler or grill · food processor or blender
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.
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.
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.
Tomatillos add bright, tangy acidity while tomatoes provide sweetness and body. Together they create balanced flavor; using only one will skew the taste.
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.
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