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    Home » Most Recent

    Roasted Tomato and Tomatillo Salsa

    April 3, 2019 By Patrick 61 Comments

    4619 shares
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    You may have noticed that most Salsa recipes on this site use either tomatoes or tomatillos as the base ingredient.

    But what happens if you use both?  Is that even legal?!

    Luckily it is and the result is a completely unique Salsa that just might become one of your new favorites.

    This is a delicious Salsa to add to your repertoire! It uses both tomatoes and tomatillos to create a completely unique flavor. Yum!! mexicanplease.com

    How To Make Tomato and Tomatillo Salsa

    You'll get a delicious blend of roasted sweetness from the tomatoes and some lip-smacking tartness from the tomatillos.  Perfect!

    Here's a pic of the core ingredients:

    Ingredients for Roasted Tomato and Tomatillo Salsa

    I also like making this Salsa super sharp so I added in some extra jalapeno, but you can dial back on the heat if you want.  Using a half jalapeno (or serrano) is a good starting point if you want a milder version.  Serrano vs. Jalapeno:  What's the Difference?

    Let's start by roasting the tomatoes and tomatillos.  You'll need 2 plum tomatoes and 4-5 tomatillos.  (What's a Tomatillo?)

    Roasting tomatoes and tomatillos

    I put this batch in a 400F oven for 20-25 minutes.  (Other ways to roast them.)

    Yes, technically the tomatillos need less time than that to roast, but I usually just leave them in there knowing that all the juices in the roasting pan will go into the blender.  Here's what they looked like after 20 minutes or so.

    Tomatillos after 20 minutes roasting

    Add them to a blender along with:

    1/3 small onion (I use white onion)
    1 jalapeno
    1 garlic clove
    10-12 sprigs cilantro
    pinch of salt (optional)
    squeeze of lime (optional)

    Adding ingredients to blender

    And give it a whirl.  I usually leave it a bit chunky.

    Tomato and Tomatillo Salsa after blending

    And now the important part -- taste testing!

    I like this Salsa best when it's light, vibrant and sharp -- so I usually give it a squeeze of lime to  brighten it up.  It's rare for me to finish Salsa with a squeeze of lime but I think this one really benefits from it.

    I also added a pinch of salt, and yes, a bit more jalapeno (about 2 total).

    Combining red and green will give your Salsa a somewhat muddy appearance, but it's the inside that counts and this one has real personality!

    Serving roasted tomato and tomatillo salsa with chips.

    And even though I'm a huge fan of serving Salsas warm, I actually like this one best when it's chilled.

    It'll be warm when it's right out of the blender, and it's definitely still tasty at that point, but when it chills in the fridge for a bit I like it even better.   The light, vibrant flavor seems to pop a little more when served cool.

    This is a delicious Salsa to add to your repertoire! It uses both tomatoes and tomatillos to create a completely unique flavor. Yum!! mexicanplease.com

    So how to use this delightful Salsa?

    Well, you can use it pretty much anywhere you're using Salsa Verde or Tomato Jalapeno Salsa.   That means it's a good option in these recipes:

    Chorizo and Eggs
    Migas
    Chilaquiles
    Huevos Rancheros
    Chorizo Breakfast Burritos
    Easy Chicken Tacos

    Taking a bite of freshly blended Salsa.

    And yes, it even does well sitting humbly next to a bowl of chips.

    Okay let me know if you have any questions about this Roasted Tomato and Tomatillo Salsa.  It's a great combo to keep in mind for your next batch of homemade Salsa.  And don't forget to test it out both warm and chilled to see which one you like best.

    Buen Provecho.

    This is a delicious Salsa to add to your repertoire! It uses both tomatoes and tomatillos to create a completely unique flavor. Yum!! mexicanplease.com

    Roasted Tomato and Tomatillo Salsa

    This is a delicious Salsa to add to your repertoire! It uses both tomatoes and tomatillos to create a completely unique flavor. Yum!! 
    4.39 from 44 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 (2 cups)
    Calories: 12kcal
    Author: Mexican Please

    Ingredients

    • 2 roma tomatoes
    • 4-5 tomatillos
    • 1/3 small onion
    • 1 garlic clove
    • 1-2 jalapenos (or serranos)
    • 10-12 sprigs cilantro
    • pinch of salt
    • squeeze of lime

    Instructions

    • Husk the tomatillos and then rinse both the tomatoes and tomatillos.  I usually remove the stems from both of them knowing that any juices leftover in the roasting pan will go into the blender.
    • Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes.  Here's why roasting tomatillos is better than boiling them.
    • 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 (or less for a milder version), 10-12 sprigs rinsed cilantro.  Combine well (I usually leave it a bit chunky.)
    • Take a taste for seasoning.  I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.
    • Serve immediately or chill in the fridge for a bit before serving.  
    • Store leftovers in an airtight container in the fridge where they will keep for a few days. 

    Notes

    Even though I'm a huge fan of serving Salsas warm, I actually like this Tomato and Tomatillo Salsa best when it's served cold.  
    I usually twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper stems that hold the leaves together. 
     
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Our latest recipe is a batch of Mayocoba Pot Beans.

    Spoonful of Mayocoba beans after cooking for two hours.

     

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    Reader Interactions

    Comments

    1. Amber Paulsen

      September 17, 2022 at 8:20 am

      Is this recipe safe for canning?

      Reply
      • Patrick

        September 19, 2022 at 8:35 am

        Hi Amber! Sorry I can't give a better answer, but I haven't tried canning this Salsa yet. Cheers.

        Reply
    2. Dayle

      August 09, 2022 at 5:47 am

      5 stars
      Was delicious,I found your recipe, after a friend gave Tomatiilos from her garden ,
      and I had tomatos from our garden. Was delicious thanks!

      Reply
      • Patrick

        August 09, 2022 at 5:55 pm

        Ahh good news Dayle, luv this Salsa when made with fresh tomatillos 🙂 Cheers.

        Reply
    3. Julie

      September 18, 2021 at 4:46 pm

      5 stars
      I made this salsa and it was so good!! I added 2 more tomatoes and only 2 tomatillos because that's what I had on hand. Everyone loved it!!
      I made 50 containers and froze them using fresh tomatoes from the garden. My husband will eat a container every night. Thanks for this delicious recipe!!

      Reply
      • Patrick

        September 24, 2021 at 11:40 am

        Ahh good to know, so glad this one is a hit for you Julie! Cheers.

        Reply
    4. Penny

      September 08, 2021 at 2:05 pm

      I loved!! I've been roasting my tomatoes, onions and peppers and garlic for some time and freeze it. Makrs a wonderful soup and or bse for so much in the winter. I planted tomatillos for the first time and made this and am so happy with it. I used more toatoes in proportion to tomatillos and used lemon juice, but will try lime next time. I pinned it and will savor it!!
      Thanks!!

      Reply
      • Patrick

        September 10, 2021 at 3:32 pm

        Thanks Penny!

        Reply
    5. Jeremy Hopkins

      September 07, 2021 at 7:33 pm

      Hello sir,
      I just wanted to simply let you know that ever since I have found your site I have been a huge fan of all of your recipes.
      I’m a chef by trade, and these recipes are totally authentic. I will never buy chili powder in the store again! Thank you for all these wonderful recipes!

      Reply
      • Patrick

        September 10, 2021 at 3:34 pm

        Hey thanks much Jeremy, it's always good to get a thumbs up from a pro! I hope you find loads of keeper recipes on my site. Cheers.

        Reply
    6. Miranda

      July 31, 2021 at 11:00 pm

      5 stars
      This was (is...seeing as how I'm currently eating eat) delicious!! I roasted my onion and garlic, too, along with an Anaheim pepper, which was a nice touch. Not sure how it compares to having those ingredients raw, but it's definitely delicious as is. Thanks for the recipe!

      Reply
      • Patrick

        August 02, 2021 at 12:59 pm

        Hey thanks for mentioning your adjustments Miranda, so glad this one is a keeper for you! Cheers.

        Reply
    7. Taylor

      June 23, 2021 at 10:05 am

      Hi Patrick. I just found you on Pinterest. I am obsessed!!!! I am reading all of your recipes and pinning all of them. I can't wait to try them. I love that you are keeping them authentic and there are dishes I have never heard of that I'm excited to try. I am a native Texan and I love to cook Mexican food. I will be following you. Thank you for giving all of us this joy❤️

      Reply
      • Patrick

        June 24, 2021 at 9:38 am

        Thanks Taylor I hope you find loads of keeper recipes on my site! And definitely try the Tomato and Tomatillo Salsa as it is one of my favs. Cheers.

        Reply
    8. Salsa man

      June 16, 2021 at 9:38 am

      Just an fyi serranos rank hitter than jalapenos

      Reply
    9. Gillie

      April 20, 2021 at 1:04 pm

      5 stars
      While grocery shopping yesterday I saw fresh tomatillos, something that doesn't happen often enough. Wow! Its crazy delicious, we used two jalapeños and had to use lemon rather than lime, but Shazam! It was a party on a chip! Thank you again for a wonderful recipe.

      Reply
      • Patrick

        April 22, 2021 at 4:03 pm

        Thanks Gillie, so glad you tried this recipe as it is one of my favs on the site! Cheers.

        Reply
    10. Joy Noel

      March 04, 2021 at 3:17 pm

      5 stars
      I was going to dip my potato chips in Mexican Crema and remembered I made this salsa yesterday. Oh my, was muy bueno on my tongue! I have loved every one of your recipes I have tried. When I cook Mexican it is your recipes. Muchas gracias.

      Reply
      • Patrick

        March 05, 2021 at 3:06 pm

        Hey thanks much Joy! Yeah there is something awesome about this one when it's chilled, so refreshing and satisfying 🙂 Cheers.

        Reply
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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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