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Roasted Tomato and Tomatillo Salsa

April 3, 2019 By Patrick 57 Comments

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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!! 
4.45 from 40 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. 
  • 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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Filed Under: Appetizers/Sides, Most Popular, Most Recent, Salsas, Vegetarian

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Reader Interactions

Comments

  1. Julie

    January 30, 2021 at 7:31 am

    5 stars
    Made this for the first time last summer when I had an abundance of tomatillos and just enough tomatoes in the garden. I loved it! I ate one batch immediately and put the other batch in the freezer. Of course it was only there for a few weeks because I couldn’t wait to eat more. Salsa is my go to snack. But even out of the freezer and put into the frig it was tasty. I liked to eat it warm.
    Now I’m pulling the rest of my garden bounty out of the freezer and want to know if I should be removing the tomato skins after defrosting and roasting before blending them for the salsa? I know people do that when making sauces with frozen tomatoes.
    Can’t wait to explore the rest of your recipes.

    Reply
    • Patrick

      February 1, 2021 at 3:28 pm

      Hey thanks for your note Julie, so good to know this Salsa is treating you well even out of the freezer!

      I think most people peel their tomatoes for texture purposes and don’t want bits of skin in their sauces. But for Salsas I never bother peeling the skins because it’s all getting blended together and their flavor impact is minimal.

      Cheers.

      Reply
  2. Doug Thompson

    October 1, 2020 at 8:21 am

    This is mexican all the way. Very good and I add cumin and ancho chili powder to this recipe but either way it is good and only make what you can eat in a couple of days. I also smoke my peppers tomatoes and tomatillas on my pellet bbq I like the flavor.

    Reply
    • Patrick

      October 2, 2020 at 6:59 pm

      Hey thanks much for mentioning your adjustments Doug. Cheers.

      Reply
  3. Vern Peterson

    September 18, 2020 at 9:26 am

    5 stars
    Can I make a large batch and freeze it?

    Reply
    • Patrick

      September 18, 2020 at 11:45 am

      Hey Vern! In general I don’t freeze homemade Salsas as they will always taste best right out of the blender. Cheers.

      Reply
  4. PEP

    August 15, 2020 at 5:46 am

    I’m going to make this and use a boiling water canning process to store it. Most salsa recipes call for vinegar to ensure appropriate acidity for storage. What are your thoughts? Thanks in advance. PEP

    Reply
    • Patrick

      August 17, 2020 at 9:33 pm

      Hey PEP! Sorry I can’t give a better answer on this one, but I don’t do any canning and can’t say for sure how well this recipe will preserve long term. Cheers.

      Reply
  5. Maggie

    July 25, 2020 at 12:13 pm

    5 stars
    So easy to make. I doubled the recipe because I am handing out small jars. How long will this stay good in the fridge? Thanks
    Maggie

    Reply
    • Patrick

      July 25, 2020 at 2:21 pm

      Thanks Maggie! It will keep for a few days in the fridge, but to be honest most homemade Salsas will lose some of their zip as each day passes. If you want, you can always wake it up by adding a fresh sliver of jalapeno and re-blending. Cheers.

      Reply
  6. Pat

    May 15, 2020 at 6:16 am

    5 stars
    Patrick, you are my go to Mexican recipe guy. Your salsas and all carnitas recipes are some of my favorites. Today was finally warm enough to pull out my pellet grill. I grilled onion, tomatoes and tomatillos (with just a hint of smoke)for this salsa. It was muy bueno!! It’s time I acknowledge how much I appreciate your recipes and say Thank you!!!

    Reply
    • Patrick

      May 15, 2020 at 10:20 am

      Hey thanks much Pat! So glad you tried this Salsa recipe as it is one of my favorites on the site. Cheers.

      Reply
  7. Mary Roan

    May 7, 2020 at 4:21 pm

    5 stars
    I LOVE this salsa so easy and delicious! I’ve made it several times and love it mire each time. Thank you Patrick for all the fresh recipes!

    Reply
    • Patrick

      May 8, 2020 at 12:18 pm

      Thanks much Mary, I’m so glad you found this recipe! Cheers.

      Reply
  8. Catherine

    April 29, 2020 at 10:35 am

    3 stars
    What kind of paper did you use to line the baking pan? I was stupid enough to use wax paper and it ruined my experience. 🤦🏼‍♀️ Also, is it okay to just boil them instead?

    Reply
    • Patrick

      May 1, 2020 at 1:55 pm

      Hi Catherine, I used parchment paper and I’m a huge fan of it — most brands are oven safe up to 400-425F.

      What is Parchment paper?

      And yes, you can boil them but in my experience this dulls the flavor a tad and I much prefer the oven or grill. You can see more about the different roasting methods here:

      4 Different Ways to Make the Same Salsa

      Okay I hope that helps a bit. Cheers.

      Reply
  9. London

    April 18, 2020 at 4:46 pm

    Hi! We LOVED this salsa! If we wanted to try it next time with just plum tomatoes and no tomatillos could we do the same recipe just adding more plum tomatoes? Thanks😊

    Reply
    • Patrick

      April 20, 2020 at 12:44 pm

      Thanks London! For a tomato only salsa I would probably default to the portions in this Tomato Jalapeno Salsa and then once blended you can add any cilantro, lime, and salt if you want. Cheers.

      Reply
      • London

        April 21, 2020 at 2:38 pm

        Thanks Patrick!!

        Reply
  10. Arlene DeMore

    November 18, 2019 at 6:48 am

    5 stars
    This roasted tomatillo and tomato salsa recipe looks so delicious and easy. I’m anxious to try it. Is jalapeno added fresh into the blender or must you cook/roast it first? You said destemmed, do you also remove the seeds from jalapeno? I’m assuming the cilantro is added fresh. I see that someone canned it for winter use…If I were to make a big batch, how long will this stay in the refreg and can you freeze it to be used at a later date? Thinking of freezing for no more than 2 weeks.

    Reply
    • Patrick

      November 18, 2019 at 2:04 pm

      Hi Arlene!

      I usually keep the jalapeno fresh and add it directly to the blender. I always use the jalapeno seeds.

      It will keep for a few days in the fridge but to be honest most homemade Salsas will lose some of their vibrancy even after a single night in the fridge — that’s why I tend to make smaller batches more often as opposed to making a larger batch and trying to preserve it. 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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