2 ratings

Roasted Tomato and Tomatillo Salsa

Serve fresh or chilled
Roasted Tomato and Tomatillo Salsa

Photo courtesy of Mexican Please

While most other recipes call for either roasted tomatoes or tomatillos as a base, this recipe calls for both. The result; a flavorful fusion of tart and sweet best served a little chilled. 

Recipe courtesy of Mexican Please


  • 2 roma tomatoes
  • 5 tomatillos
  • 1/3 small onion
  • 1 garlic clove
  • 2 jalapeños
  • 12 sprigs cilantro
  • 1 Pinch of of salt
  • Squeeze of lime


Husk the tomatillos.

Rinse both the tomatoes and tomatillos. 

Remove the stems from both.

Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes. 

Add the roasted tomatoes and tomatillos to a blender along with; 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno and 10 to 12 sprigs rinsed cilantro. 

Combine well, but leave a bit chunky.

Take a taste for seasoning.

To your taste add another 1/2 jalapeno, a pinch of salt and squeeze of lime.

Serve immediately or chill in the fridge.

Store leftovers in an airtight container in the fridge.