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. 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
Our latest recipe is a batch of Mayocoba Pot Beans.
Still hungry?!
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Shannon
This is great! We tried your other salsas and it is a great addition. Will be fun to make multiple sauces for our dinners!
We added more jalapenos but that is just for our liking. Thank you!
Patrick
Thanks Shannon!
Karen Bava
Great flavor! Best chilled.
Patrick
Yes! 🙂
Dawnee
This is absolutely the best salsa with the blend of the two tomatoes fresh from my garden! I wouldn't change a thing about it. It's so great I had to try some homemade tortillas as well yummy!!! Thank you so much, can't wait to try some more if your recipes.
Patrick
Ahh good news, so glad you tried this salsa out! Especially with fresh tomatoes 🙂 Cheers.
Karen Brown
I cannot eat jalapeños so can I substitute ancho or New Mexico chilies?
Patrick
Hey Karen! Hmmm tough one as the jalapeno is the best fit for this salsa. Does that mean you need to avoid Serranos as well? Cheers.
Karen Brown
Can’t eat any of the ‘hotter’ peppers.
Poblanos are wonderful - roasted a whole bunch, froze them into a block and slice off what I need.
Love the fresh poblanos diced in salads also.
Love your site and can’t wait to cook everything!!
Patrick
Ahh okay if you can tolerate Poblanos then a mild Hatch chile will probably be okay for you as well. Cheers.
Karen Brown
What about the mild Hatch chilis?
Patrick
Hey Karen! Hmmm I haven't tried that with this recipe but it's probably worth a go. I would add the chile incrementally the first time you make it so as not to make it too hot. Cheers.
Kim
I love this! AND, no, I didn't remove the tomato skins like someone else suggested. Very easy and the results were perfect. My now go to recipe for an over abundance of tomatillos this year.
Patrick
Ahh good news, thanks Kim!
BrownEyedGirl
I've made this twice already and it delicious! I roasted the tomatoes and tomatillos a bit longer but everything else was the same. Perfect amount of spice. A keeper!
Patrick
🙂
Bruce Allen
I love the idea of adding a fresh, finely chopped jalapeño at the end. It’s a great addition.
JB
Please, for the love of salsa, REMOVE THE SKIN from the roasted tomatoes and tomatillos! There is NO WAY that you don’t have stick-like papery bits of tomatoes and tomatillos in the salsa when blending. You’re either pulverizing the snot out of it (not “keeping it chunky”) or you’re leaving this awful texture in. Either don’t roast them, or roast them and remove the skins once they’re cool enough to handle.
Alan Marsden
It’s interesting ( but hardly surprising) that one never sees a negative report on any recioe sites , I’ve spent the evening making tomatillo/ tomato selsa as per recipe above , , all I can is it’s rather awful , never again will I make it !
Maria L.
I found a recipe that was an adaptation of Rick Bayless one but now for the life of me I cannot find it. I used roasted Roma tomatoes, tomatillos and poblanos. I added the jarred minced garlic and salt and lime as you suggested. My husband hates tomatillos so I was trying to find a recipe to hide them and this might just be it! He said it tasted good out of the food processor but it will be even better tomorrow!
Patrick
Thanks Maria!