Roasted Tomato and Tomatillo Salsa
Spice things up with this easy roasted tomato and tomatillo salsa recipe. This homemade salsa recipe is full of roasted tomatoes and tomatillos. If you need a side for Mexican night or an easy dip recipe, try this roasted tomato salsa recipe.
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Whether it’s Taco Tuesday or just a chip and dip kind of night, this easy Roasted Tomato and Tomatillo Salsa needs a place at the table.
I can guarantee one thing. This roasted tomato salsa made from tomatillos, tomatoes, onions, jalapenos, garlic, cilantro and lime juice is much better than store-bought.
I love a good salsa. By that I mean, I love to make homemade salsa. I personally would love to learn how to salsa (as in the dance) but that is a whole different subject. Did you know that salsa is super easy to make at home? Skip the jarred version and try this ridiculously easy salsa recipe.
The roasting process adds such a depth of flavor as opposed to using the tomatoes and tomatillos in their raw form. The result is absolutely delicious.
So if it’s Mexican night, taco Tuesday, or game day, this homemade tomato salsa recipe will serve up great! Grab some tortilla chips and start dipping. Oh yeah, and Cinco de Mayo is just a few days away. This recipe is a must for your Cinco de Mayo spread.
Now all I need is a good margarita! Bartender, please.
If you are a gardener or just like to grow tomatoes, this salsa recipe is a great way to reap what you sow. Use up all those fresh garden tomatoes for this salsa.
Not into gardening? Totally ok! Just hit up your local farmers market where you are sure to find tomatillos and tomatoes.
What You’ll Need To Make Roasted Tomato and Tomatillo Salsa
- Tomatillos, peeled and rinsed
- Roma tomatoes and cherry tomatoes (you can also use beefsteak too)
- Small yellow or red onion, quartered
- Jalapeño, halved and ribs and seeds removed (add more or less depending on your heat preference. You can also leave the ribs in seeds for more heat)
- Garlic, peeled
- Olive oil
- Fresh lime juice
- Fresh cilantro
- Salt to taste
What happens if you don’t have tomatillos?
This answer is simple, leave them out. I promise this salsa recipe will be just as delicious.
How To Make Roasted Tomatillo and Tomato Salsa
Heat your oven to 425°. Arrange the tomatillos, tomato quarters, jalapeño, onion and garlic cloves on a baking sheet. Drizzle vegetables with olive oil to lightly coat.
Roast the veggies for 20-25 minutes or until the tops of the veggies have started to brown.
Remove from oven and add the roasted vegetables into the bowl of a food processor or a small blender. Add the lime juice, salt, and cilantro leaves.
Pulse until all of the ingredients are combined and your desired salsa consistency is achieved.
How To Store Homemade Salsa
If you are a frequent reader of The Farm Girl Gabs, you know how much I love Mason Jars! I won’t go into my love affair of them but will tell you that I store my fresh salsa in a mason jar.
Once cooled and processed, I add to the jar and store in the refrigerator for up to one week.
How To Serve Restaurant-Style Salsa. Try These Easy Mexican Recipes.
This salsa recipe pairs well with so many recipes. Add it as a topping to tacos or enchiladas, a burger or serve as a snack along with some chips.
Save this roasted tomato and tomatillo salsa. Pin the image below to your favorite Pinterest Board.
Roasted Tomato and Tomatillo Salsa
Spice things up with the easy roasted tomato and tomatillo salsa recipe. This restaurant-style salsa recipe is better than store-bought.
Ingredients
- ½ lb. tomatillos, peeled and rinsed
- 1 lb. Roma tomatoes and cherry tomatoes or beefsteak tomatoes
- ½ small yellow or red onion, quartered
- 1 small jalapeño, halved and ribs and seeds removed
- 2-3 cloves garlic, peeled
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- ½ teaspoon salt
- ¼ cup cilantro leaves
Instructions
- Heat your oven to 425°.
- Arrange the tomatillos, tomato quarters, jalapeño, onion and garlic cloves on a baking sheet. Drizzle vegetables with olive oil to lightly coat.
- Roast the veggies for 20-25 minutes or until the tops of the veggies have started to brown.
- Remove from oven and add the roasted vegetables into the bowl of a food processor or a small blender. Add the lime juice, salt, and cilantro leaves.
- Pulse until all of the ingredients are combined and your desired salsa consistency is achieved.
- Serve with tortilla chips or as a condiment.
- Store for up to 1 week in the fridge.
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