Salsa Quemada (Roasted Tomato and Tomatillo Salsa) (Print version)
Smoky, fire-charred salsa from roma tomatoes, tomatillos, and serrano chiles roasted on a dry comal. Bold, authentic Mexican flavor done in 20 minutes.
# Ingredients:
For the salsa
01 -
4 medium roma tomatoes
02 -
6 tomatillos, husked and rinsed
03 -
2 to 3 serrano chiles (or 1 to 2 jalapeños for milder heat)
04 -
1/4 medium white onion, cut into a thick slice
05 -
3 cloves garlic, unpeeled
06 -
1/4 cup fresh cilantro leaves
07 -
1/2 tsp salt, or to taste
08 -
Juice of 1/2 lime (optional)
# Instructions:
01 -
Set a dry comal or heavy cast iron skillet over medium-high heat with no oil. Let it heat for 2 to 3 minutes until properly hot before anything touches it.
02 -
Place the tomatoes, tomatillos, serrano chiles, onion slice, and unpeeled garlic cloves directly on the hot surface. Roast for 8 to 12 minutes, turning every 2 to 3 minutes, until all sides are deeply charred and blistered. The tomatoes should collapse slightly and the tomatillos should turn a dull olive color and feel soft when pressed.
03 -
Let everything cool for 2 minutes. Slip the garlic out of its skin. Remove the stems from the chiles. Keep the seeds for more heat or discard them for a milder salsa.
04 -
Transfer all roasted ingredients to a blender with the cilantro and salt. Pulse 3 to 4 times for a chunky, rustic texture, or blend longer for a smoother consistency.
05 -
Add lime juice if using and blend briefly to incorporate. Taste for salt and heat. If the salsa is too thick, loosen it with a tablespoon of water at a time until it reaches the consistency you want.
# Good to know:
01 -
Flavor deepens after resting 30 minutes or overnight in the fridge.
02 -
For extra smoke, roast the vegetables over an open gas flame or on a charcoal grill.