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 time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes. Here's why roasting tomatillos is better than boiling them.
- 3
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.)
- 4
Take a taste for seasoning. I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.
- 5
Serve immediately or chill in the fridge for a bit before serving.
- 6
Store leftovers in an airtight container in the fridge where they will keep for a few days.