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
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4.41 from 37 votes

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!! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
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. 
 

Nutrition

Calories: 12kcal | Carbohydrates: 2g | Sodium: 2mg | Potassium: 105mg | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 7.5mg | Calcium: 5mg | Iron: 0.2mg