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.
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:
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?)
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.
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)
And give it a whirl. I usually leave it a bit chunky.
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!
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.
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
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.
Roasted Tomato and Tomatillo Salsa
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.
- 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
Our latest recipe is a batch of Mayocoba Pot Beans.
Still hungry?!
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Julie
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!!
Patrick
Ahh good to know, so glad this one is a hit for you Julie! Cheers.
Penny
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!!
Patrick
Thanks Penny!
Jeremy Hopkins
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!
Patrick
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.
Miranda
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!
Patrick
Hey thanks for mentioning your adjustments Miranda, so glad this one is a keeper for you! Cheers.
Taylor
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❤️
Patrick
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.
Salsa man
Just an fyi serranos rank hitter than jalapenos
Gillie
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.
Patrick
Thanks Gillie, so glad you tried this recipe as it is one of my favs on the site! Cheers.
Joy Noel
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.
Patrick
Hey thanks much Joy! Yeah there is something awesome about this one when it’s chilled, so refreshing and satisfying 🙂 Cheers.